Enchiritos
Enchiritos
Ingredients
For the Enchiritos
- 1 pound ground beef
- 1 packet taco seasoning, or 2 tablespoons homemade
- 1/4 cup water
- 1/2 cup yellow onion, finely diced (optional)
- 1 teaspoon garlic, minced (optional)
- 1 can refried beans, 15 ounce
- 8 flour tortillas, medium-sized (8-inch)
- 2 cups shredded cheese, cheddar, Colby Jack, or pepper Jack
- 1 tablespoon butter, softened
- 1 can enchilada sauce, 10 ounce
For the Toppings (Optional)
- 2 cups lettuce, shredded
- 1 cup tomatoes, diced
- 1/4 cup jalapeños, sliced or diced
- 1/4 cup green onions, sliced
- 1 avocado, diced or sliced
- as needed hot sauce
- 1 teaspoon red wine vinegar
- 1/2 cup sour cream
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly butter a 9x13 inch baking dish and set aside.
⏱️ 5 min•🌡️ 375
- 2
In a large skillet, brown the ground beef over medium-high heat, breaking it apart with a spoon. If using, add the diced yellow onion and minced garlic during the last 5 minutes of browning until softened.
⏱️ 10 min00
- 3
Drain any excess grease from the ground beef. Stir in the taco seasoning and 1/4 cup of water. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 10 min00
- 4
Remove the skillet from the heat and stir in the can of refried beans until well combined. This is your enchilada filling.
⏱️ 2 min00
- 5
Spread about half of the enchilada sauce evenly over the bottom of the prepared 9x13 inch baking dish.
⏱️ 1 min00
- 6
Lay a flour tortilla flat. Spoon about 1/4 to 1/3 cup of the beef and bean mixture down the center. Sprinkle with a generous amount of shredded cheese (about 2 tablespoons).
⏱️ 5 min00
- 7
Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling until the dish is full.
⏱️ 5 min00
- 8
Pour the remaining enchilada sauce over the rolled enchiritos, ensuring they are well coated. Sprinkle the remaining shredded cheese evenly over the top.
⏱️ 2 min00
- 9
Cover the baking dish tightly with aluminum foil. Bake for 15 minutes.
⏱️ 15 min•🌡️ 375
- 10
While the enchiritos are baking, prepare your desired toppings: shred lettuce, dice tomatoes, slice jalapeños and green onions, and dice or slice avocado. Have hot sauce, red wine vinegar, and sour cream ready.
⏱️ 10 min00
- 11
Remove the foil from the baking dish. Continue to bake for another 10-15 minutes, or until the cheese is bubbly and lightly golden, and the enchiritos are heated through.
⏱️ 15 min•🌡️ 375
- 12
Carefully remove the enchiritos from the oven. Let them rest for a few minutes before serving. Serve hot with your favorite toppings, allowing everyone to customize their own.
⏱️ 5 min00
Kitchen Tools
Nutrition Facts (per serving)
Enchiritos
For the Enchiritos
- 1 pound ground beef
- 1 packet taco seasoning, or 2 tablespoons homemade
- 1/4 cup water
- 1/2 cup yellow onion, finely diced (optional)
- 1 teaspoon garlic, minced (optional)
- 1 can refried beans, 15 ounce
- 8 flour tortillas, medium-sized (8-inch)
- 2 cups shredded cheese, cheddar, Colby Jack, or pepper Jack
- 1 tablespoon butter, softened
- 1 can enchilada sauce, 10 ounce
For the Toppings (Optional)
- 2 cups lettuce, shredded
- 1 cup tomatoes, diced
- 1/4 cup jalapeños, sliced or diced
- 1/4 cup green onions, sliced
- 1 avocado, diced or sliced
- as needed hot sauce
- 1 teaspoon red wine vinegar
- 1/2 cup sour cream
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly butter a 9x13 inch baking dish and set aside.
⏱️ 5 min•🌡️ 375 - 2
In a large skillet, brown the ground beef over medium-high heat, breaking it apart with a spoon. If using, add the diced yellow onion and minced garlic during the last 5 minutes of browning until softened.
⏱️ 10 min00 - 3
Drain any excess grease from the ground beef. Stir in the taco seasoning and 1/4 cup of water. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 10 min00 - 4
Remove the skillet from the heat and stir in the can of refried beans until well combined. This is your enchilada filling.
⏱️ 2 min00 - 5
Spread about half of the enchilada sauce evenly over the bottom of the prepared 9x13 inch baking dish.
⏱️ 1 min00 - 6
Lay a flour tortilla flat. Spoon about 1/4 to 1/3 cup of the beef and bean mixture down the center. Sprinkle with a generous amount of shredded cheese (about 2 tablespoons).
⏱️ 5 min00 - 7
Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling until the dish is full.
⏱️ 5 min00 - 8
Pour the remaining enchilada sauce over the rolled enchiritos, ensuring they are well coated. Sprinkle the remaining shredded cheese evenly over the top.
⏱️ 2 min00 - 9
Cover the baking dish tightly with aluminum foil. Bake for 15 minutes.
⏱️ 15 min•🌡️ 375 - 10
While the enchiritos are baking, prepare your desired toppings: shred lettuce, dice tomatoes, slice jalapeños and green onions, and dice or slice avocado. Have hot sauce, red wine vinegar, and sour cream ready.
⏱️ 10 min00 - 11
Remove the foil from the baking dish. Continue to bake for another 10-15 minutes, or until the cheese is bubbly and lightly golden, and the enchiritos are heated through.
⏱️ 15 min•🌡️ 375 - 12
Carefully remove the enchiritos from the oven. Let them rest for a few minutes before serving. Serve hot with your favorite toppings, allowing everyone to customize their own.
⏱️ 5 min00