Introduction

Grandma’s Legendary Enchirito is a comforting, cheesy delight that will have you licking the plate clean. This classic Tex-Mex dish combines savory beef, creamy refried beans, and melty cheese wrapped in soft tortillas and baked to perfection.

Grandma’s Legendary Enchirito Recipe - Recipe Image

Ingredients

1 lb lean ground beef (80/20 works best for flavor)
1 can (16 oz) refried beans (I like Rosarita traditional)
1 packet taco seasoning (or 2 tbsp homemade mix)
6 medium flour tortillas (must be warmed to prevent cracking)
2 cups shredded Mexican blend cheese (divided)
1 can (10 oz) red enchilada sauce (mild or hot)
1/2 cup finely chopped yellow onions
1/3 cup sour cream (for serving)

Instructions

Step 1: Prep the Filling. Brown the ground beef in a large skillet over medium-high heat, breaking it into crumbles as it cooks for 5-7 minutes until no pink remains. Drain excess fat, leaving about a tablespoon for flavor. Stir in the taco seasoning and cook for 30 seconds to release the spices. Add the refried beans and mix until you have a thick, cohesive filling. If too dry, add a tablespoon of water or broth. Remove from heat and let sit for 5 minutes.
Step 2: Assemble the Enchiritos. Preheat the oven to 350°F and prepare a 9×13 baking dish. Warm the tortillas in the microwave for 15 seconds or in a dry skillet to prevent cracking. Place about 1/3 cup of filling along the center of each tortilla, then sprinkle about 1 tablespoon of cheese over the filling. Roll the tortillas tightly, tucking in the ends, and place them seam-side down in the baking dish in two rows of three.
Step 3: Bake and Serve. Pour the enchilada sauce evenly over the rolled enchiritos, allowing it to drizzle down the sides. Sprinkle the remaining cheese and chopped onions on top. Bake for 15-20 minutes until the cheese is bubbly and slightly golden. Let rest for 5 minutes before serving, then top each with a dollop of sour cream.

Tips & Variations

For extra flavor, add a splash of beef broth to the filling while cooking if it feels dry.
Substitute black beans for refried beans for a different texture and taste.
Use homemade taco seasoning to control spice levels and ingredients.
Try topping with sliced jalapeños or avocado for added heat and creaminess.

Storage

Store leftover enchiritos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes or in the microwave until warmed through. For best texture, avoid reheating too long to prevent dryness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the filling ahead of time?

Yes, you can prepare the beef and bean filling a day in advance. Store it in the refrigerator and assemble the enchiritos just before baking.

What can I use if I don’t have flour tortillas?

While flour tortillas work best for softness and flexibility, you can use corn tortillas if you warm them properly to avoid cracking. Slightly frying corn tortillas before assembling can also help.

Grandma’s Legendary Enchirito Recipe

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4.8 from 104 reviews

Grandma’s Legendary Enchirito is a comforting, flavorful baked Mexican-inspired dish featuring seasoned ground beef and refried beans wrapped in warm flour tortillas, topped with enchilada sauce, cheese, and onions. Perfect for a family meal that will have everyone licking their plates clean.

Author: Zane
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 enchiritos 1x
Category: Main Dish
Method: Baking
Cuisine: Mexican-American

Ingredients

Scale

Beef Filling

1 lb lean ground beef (80/20 recommended for best flavor)
1 can (16 oz) refried beans (Rosarita traditional preferred)
1 packet taco seasoning (or 2 tbsp homemade mix)
1/2 cup finely chopped yellow onions

Assembly and Topping

6 medium flour tortillas (warmed to prevent cracking)
2 cups shredded Mexican blend cheese (divided)
1 can (10 oz) red enchilada sauce (mild or hot, as preferred)

To Serve

1/3 cup sour cream (for serving)

Instructions

Prep the Filling: In a large skillet over medium-high heat, brown the ground beef until no pink remains, about 5-7 minutes, breaking it up with a wooden spoon for crumbly texture. Drain excess fat, leaving about a tablespoon for flavor. Stir in taco seasoning, allowing spices to bloom for 30 seconds until fragrant. Add the entire can of refried beans and mix thoroughly into a thick, cohesive paste, adding a splash of water or broth if too dry. Remove from heat and let the filling rest for 5 minutes to enhance flavors.
Assemble the Enchiritos: Preheat your oven to 350°F (175°C). Warm the flour tortillas by microwaving for 15 seconds or heating in a dry skillet to prevent cracking when rolling. Place about 1/3 cup of the beef and bean filling along the center of each tortilla. Sprinkle approximately 1 tablespoon of shredded cheese over the filling to help seal the roll. Roll the tortilla tightly, tucking in the ends, and place seam-side down in a 9×13 baking dish arranged in two rows of three.
Bake and Serve: Evenly pour the red enchilada sauce over the rolled enchiritos, allowing some to drip down the sides. Sprinkle remaining shredded cheese and chopped onions on top. Bake in the preheated oven for 15-20 minutes until the cheese is melted, bubbly, and lightly golden. Let the enchiritos rest for 5 minutes after baking to help them set. Serve with a generous dollop of sour cream on each portion and enjoy the rich, comforting flavors.

Notes

Warming tortillas before rolling is crucial to prevent cracking.
If the filling is too dry, add a splash of water or broth to achieve a thick, spreadable consistency.
Adjust the heat level by choosing mild or hot enchilada sauce based on preference.
Leftovers can be refrigerated and reheated wrapped in foil at 350°F until warmed through.
For a lower-fat version, use leaner ground beef or substitute with ground turkey.

Keywords: enchirito, beef enchilada, Mexican casserole, baked enchiladas, ground beef recipe, refried beans, taco seasoning, comfort food