Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Servings: 6 people
Enchirito is a fun name. For all of you who never heard of it, Enchirito is a combination of little enchilada and burrito. Just like Taco Bell’s smothered burrito with all the Mexican flavours we love. Super easy to whip up and a perfect make-ahead dish for busy weeknights.
Ingredients
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1 pound ground beef
1 small onion chopped (about 1 c.)
1 tbsp oil
½ tsp salt
2 garlic cloves minced
6-8 burrito sized flour tortillas
1 15-oz. can refried beans
2 10-oz. cans red enchilada sauce
4 green onions sliced (about ¾ c.)
2 c. shredded cheddar cheese divided
¼ c. cilantro chopped
How to make Enchirito
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Into the hot oil, saute the onion until translucent. Add in the beef and garlic and continue to cook while breaking the meat apart until cooked through. When done, drain the excess grease.
Step 3: Turn the heat off, then add in the 5 ounces of enchilada sauce and 3 tbsp cilantro. Stir well and set aside.
Step 4: In the microwave, warm the refried beans to loosen them up. This takes about a minute.
Step 5: To the bottom of a 9 x 13-inch pan, add 5 ounces of the enchilada sauce. Then, start assembling the burritos. Divide them between 6 to 8 flour tortillas (refried beans, beef mixture, a cup of cheese, and green onions). Fold the burritos beginning from the left and right ends, taking the side closest to you and folding it over the filling. Keep rolling the tortilla until the filling is fully enclosed. Then, in the pan, place the Enchirito seam-side-down and top with the rest of the enchilada sauce and 1 cup of cheese.
Step 6: Tent the pan with foil and place it in the preheated oven. Bake for about 20 minutes, then uncover and bake for another 5 minutes. When done, remove it from the oven and let it sit for at least 10 minutes. Before serving, garnish with more green onions and cilantro. Enjoy!
Note:
Make this Enchirito ahead: Start by filling and rolling the tortillas as instructed above. Place them in the bottom of a 9 x 13-inch pan with 5 ounces enchilada sauce. Skip adding the sauce and cheese on top. Tent with foil and store in the fridge for up to 2 days. When ready to serve, remove the foil and top with the rest of the enchilada sauce and cheese. Cover again with foil and bake as above, adding 5 minutes to the cooking time until warmed through.
Ingredients
- 1 pound ground beef
- 1 small onion chopped (about 1 c.)
- 1 tbsp oil
- ½ tsp salt
- 2 garlic cloves minced
- 6-8 burrito sized flour tortillas
- 1 15-oz. can refried beans
- 2 10-oz. cans red enchilada sauce
- 4 green onions sliced (about ¾ c.)
- 2 c. shredded cheddar cheese divided
- ¼ c. cilantro chopped
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Into the hot oil, saute the onion until translucent. Add in the beef and garlic and continue to cook while breaking the meat apart until cooked through. When done, drain the excess grease.
Step 3: Turn the heat off, then add in the 5 ounces of enchilada sauce and 3 tbsp cilantro. Stir well and set aside.
Step 4: In the microwave, warm the refried beans to loosen them up. This takes about a minute.
Step 5: To the bottom of a 9 x 13-inch pan, add 5 ounces of the enchilada sauce. Then, start assembling the burritos. Divide them between 6 to 8 flour tortillas (refried beans, beef mixture, a cup of cheese, and green onions). Fold the burritos beginning from the left and right ends, taking the side closest to you and folding it over the filling. Keep rolling the tortilla until the filling is fully enclosed. Then, in the pan, place the Enchirito seam-side-down and top with the rest of the enchilada sauce and 1 cup of cheese.
Step 6: Tent the pan with foil and place it in the preheated oven. Bake for about 20 minutes, then uncover and bake for another 5 minutes. When done, remove it from the oven and let it sit for at least 10 minutes. Before serving, garnish with more green onions and cilantro. Enjoy!
Notes
Make this Enchirito ahead: Start by filling and rolling the tortillas as instructed above. Place them in the bottom of a 9 x 13-inch pan with 5 ounces enchilada sauce. Skip adding the sauce and cheese on top. Tent with foil and store in the fridge for up to 2 days. When ready to serve, remove the foil and top with the rest of the enchilada sauce and cheese. Cover again with foil and bake as above, adding 5 minutes to the cooking time until warmed through.
