The Enchirito That Grandma Asked For Twice
A Saucy, Cheesy Comfort Classic That’ll Win Over Any Generation
When a 92-year-old woman takes two bites, pauses, and says, “That’s the best enchirito I’ve had in my life” — and then asks for seconds — you write that recipe down in ink and never change a single thing. This dish is a nostalgic blend of hearty burritos and saucy enchiladas, delivering a cheesy, comforting experience that feels like a warm hug straight from Grandma’s kitchen.
Whether you’re cooking for a busy weeknight, a cozy family dinner, or just craving something ultra-satisfying, this Enchirito is about to become your go-to. So grab your apron and let’s make a meal worth repeating.
Ingredients You’ll Need:
- 1 lb ground beef (80/20 for flavor)
- 1 can (16 oz) refried beans
- 1 packet taco seasoning (or 2 tbsp homemade blend)
- 1/4 cup water
- 6 large flour tortillas (soft and burrito-sized)
- 1 can (10 oz) red enchilada sauce (mild or medium)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese (or mozzarella as a backup)
- Optional toppings:
chopped onions, sliced black olives, sour cream, chopped cilantro - Step-by-Step Instructions:
1. Brown the Ground Beef
Start by heating a large skillet over medium heat. Add the ground beef and break it apart with a spatula as it cooks. Continue until fully browned and no pink remains — about 7–8 minutes. Drain off excess grease for a cleaner taste.
2. Season and Mix In the Beans
Sprinkle the taco seasoning evenly over the meat, then add 1/4 cup water. Stir well and simmer for 2–3 minutes.
Now add the refried beans. Mix thoroughly until the mixture is creamy, well blended, and heated through. Remove from heat.
3. Assemble the Enchiritos
Preheat your oven to 375°F (190°C).
Lay out your flour tortillas. Spoon about 1/3 to 1/2 cup of the meat and bean filling into the center of each one. Roll tightly like a burrito — fold the sides in, then roll from bottom to top.
Place each roll seam-side down in a greased 9×13-inch baking dish.
4. Sauce & Cheese Time
Evenly pour the enchilada sauce over the rolled tortillas, making sure they’re well covered.
Sprinkle the cheddar and Monterey Jack cheeses generously over the top.
5. Bake to Bubbly Perfection
Cover the dish with aluminum foil and bake for 15 minutes. Then remove the foil and continue baking for another 10 minutes — or until the cheese is fully melted, bubbly, and slightly golden.
6. Add Toppings and Serve
Once out of the oven, let it rest for 5 minutes. Then top with chopped onions, black olives, sour cream, or cilantro — anything you like!
Serve hot, and watch everyone go back for seconds… just like Grandma did.
Tips for Extra Flavor:
- Add a pinch of smoked paprika or chipotle powder to the beef for depth.
- Use homemade enchilada sauce for a fresher, richer flavor.
- Swap beef for shredded chicken or turkey for a leaner twist.
- Make it spicy with diced jalapeños or a spicy cheese blend.
- Why This Enchirito Is a Keeper:
- Hearty & Filling – Perfect for feeding a hungry family.
- Customizable – Easily adjust the meat, beans, or sauce.
- Comfort Food Magic – Classic, cheesy, and soul-satisfying.
- Time-Tested – It made Grandma smile — twice.
- Don’t forget to bookmark this recipe — it’s a weeknight hero and a comfort food legend in one.
Serve it with a side of Spanish rice, chips and guac, or a crisp green salad to complete the meal.
One bite and you’ll understand why this dish made history at our table.