The Enchirito That Grandma Asked For Twice

When a beloved 92‑year‑old matriarch declares a dish “the best version I’ve ever had,” you do one thing: write it down and never change a thing. This Enchirito—a hybrid of enchilada and burrito—has earned its place in family lore. Its simple combination of seasoned beef, creamy beans, savory sauce, and melted cheese wrapped in a soft flour tortilla delivers comfort and flavor in every bite. Here’s the recipe Grandma insists on, along with everything you need to know to achieve enchirito perfection.

Why You’ll Love This Enchirito

• Creamy & Hearty: Refried beans blend seamlessly with seasoned beef to create a rich, satisfying filling.
• Family‑Tested: Grandma’s stamp of approval means this recipe has stood the test of time and picky palates.
• Easy to Customize: Add chopped onions, black olives, or swap in your favorite cheese blend for a personalized twist.
• Make‑Ahead Friendly: Assemble the enchiritos up to a day in advance; simply cover and refrigerate until baking.
• Freezer‑Safe: Freeze before or after baking for last‑minute dinners that feel homemade.
• Best enchirito recipe
• Easy ground beef enchiladas

Ingredients (Serves 6)

• 1 lb ground beef
• 1 can (16 oz) refried beans
• 1 packet taco seasoning
• ¼ cup water
• 6 large flour tortillas
• 1 can (10 oz) red enchilada sauce
• 1½ cups shredded cheddar cheese
• ½ cup shredded Monterey Jack cheese
• Optional Toppings: chopped onions, sliced black olives, sour cream, chopped cilantro

Step‑by‑Step Instructions

1. Preheat the Oven
   Set your oven to 375°F (190°C). Lightly grease a 9×13‑inch baking dish with cooking spray or a thin swipe of oil.
2. Brown the Beef
   Heat a large skillet over medium heat. Add the ground beef and cook, stirring and breaking up lumps, until no longer pink (about 5–6 minutes). Drain off any excess fat.
3. Season & Simmer
   Return the skillet to the heat. Sprinkle in the taco seasoning packet, pour in ¼ cup water, and stir to combine. Let the mixture simmer 2–3 minutes, until the sauce has thickened and coats the beef.
4. Stir in Beans
   Reduce the heat to low and stir the refried beans into the seasoned beef. Mix thoroughly until the beans are warm and well incorporated.
5. Fill & Roll Tortillas
   Lay a flour tortilla flat. Spoon about ⅓ cup of the beef‑bean filling down the center, spreading it lengthwise but leaving room at the edges. Tuck in the sides and roll up burrito‑style. Place the rolled tortilla seam‑side down in the prepared baking dish. Repeat with remaining tortillas and filling, arranging them snugly in a single layer.
6. Add Sauce & Cheese
   Pour the entire can of red enchilada sauce evenly over the rolled enchiritos, coating each one. Sprinkle the shredded cheddar and Monterey Jack cheeses over the top, ensuring every inch is covered.
7. Bake to Bubbly Perfection
   Bake uncovered for 20–25 minutes, or until the sauce is bubbling and the cheese has melted into golden, gooey perfection.
8. Garnish & Serve
   Remove from oven and let rest 5 minutes. Spoon extra sauce from the dish over each enchirito and top with chopped onions, black olives, or a dollop of sour cream if desired. Serve hot.

Tips for Grandma‑Approved Success

• Warm Tortillas: Microwave tortillas under a damp paper towel for 20 seconds each to prevent cracking when rolling.
• Even Filling Distribution: Use an ice‑cream scoop or measuring cup to portion out filling so each enchirito is uniform.
• Sauce Control: If you prefer a less saucy bake, reserve ¼ cup of the enchilada sauce for drizzling at the table.
• Cheese Melt: Cover the dish with foil for the first 15 minutes of baking to ensure the filling heats through, then remove foil to fully brown the cheese.

Flavor Variations

• Spicy Kick: Add ½ tsp cayenne or chopped jalapeños to the beef‑bean filling for heat.
• Veggie Boost: Stir in 1 cup frozen corn or diced bell peppers with the beans.
• Green Chile Enchirito: Swap red sauce for green enchilada sauce and use pepper Jack cheese.
• BBQ Twist: Replace taco seasoning with 2 Tbsp BBQ rub and drizzle a bit of your favorite BBQ sauce over before baking.

Make‑Ahead & Freezer Instructions

1. Make‑Ahead: Assemble the enchiritos in the baking dish, cover with plastic wrap, and refrigerate up to 24 hours. When ready, bake as directed, adding an extra 5 minutes if cold.
2. Freezer‑Ready: Assemble in a freezer‑safe dish (or individually wrap and freeze). Freeze up to 1 month. Thaw overnight in the refrigerator, then bake as directed.
3. Leftover Storage: Store any uneaten enchiritos in an airtight container for 3–4 days. Reheat in a 350°F oven for 10 minutes or in the microwave until warmed through.
4. Family dinner enchiladas
5. Make‑ahead freezer enchirito
6. Grandma’s enchirito recipe

Nutritional Estimate (per enchirito, makes 6)

• Calories: 420 kcal
• Total Fat: 18 g
• Saturated Fat: 8 g
• Carbohydrates: 42 g
• Dietary Fiber: 6 g
• Sugars: 4 g
• Protein: 22 g

Values are approximate and will vary based on brands and optional toppings.

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The Story Behind Grandma’s Enchirito

At Grandma’s 92nd birthday, she took a bite and declared, “This is the best enchirito I’ve ever had,” before asking for seconds—and then thirds. Her eyes sparkled as she recalled dinners from her childhood: simple tortillas filled with leftover stew, doused in homemade sauce, and topped with melting cheese. Her praise wasn’t just about taste; it was about honoring tradition. In memoriam of those early family meals, this version marries nostalgia with convenience so you can recreate a piece of Grandma’s table in under an hour.

One bite, and you’ll understand why this enchirito is the one recipe Grandma insisted on passing down—unchanged, unbeatably delicious, and forever a family favorite. Enjoy!