Is This Recipe Freezer-Friendly?

Absolutely. Assemble your enchiritos and place them in a freezer-safe dish but leave off the sauce and cheese. Wrap tightly with plastic wrap and foil then freeze for up to three months. When ready to bake add the sauce and cheese and place them directly in the oven from frozen adding about 10 extra minutes to the baking time. This makes the enchirito recipe an excellent choice for busy families or make-ahead meals.

Can I Use Corn Tortillas Instead?

You can but flour tortillas are highly recommended for this enchirito recipe. Flour tortillas are larger more flexible and less likely to tear when rolled with a generous filling. If you prefer corn tortillas warm them well and consider doubling up to prevent breakage. Just keep in mind that the texture and flavor will be slightly different.

How Can I Prevent Soggy Enchiritos?

To keep your enchirito recipe from becoming soggy toast the flour tortillas lightly in a dry skillet before assembling. Also make sure your beef and bean mixture isn’t too wet by simmering off excess liquid. Finally add the enchilada sauce just before baking instead of letting it sit overnight in the fridge. These simple steps will give you enchiritos that hold their shape and taste amazing.

Can I Make These Ahead of Time?

Yes absolutely. This enchirito recipe is perfect for making ahead. Assemble the enchiritos fully but hold off on adding the enchilada sauce and cheese. Cover the dish tightly and refrigerate for up to 24 hours. When you’re ready to serve, pour the sauce over the top, sprinkle with cheese, and bake as directed. This method keeps everything fresh and saves time when entertaining or meal prepping.

Enchirito Recipe: The Most Comforting Dinner You’ll Ever Make

The Enchirito Recipe isn’t just another dish; it’s a slice of my childhood wrapped in a warm tortilla and smothered with cheesy goodness. Welcome to homeasyrecipes.com, where family traditions meet everyday cooking. I’m Anna, the voice and hands behind this little corner of the internet. This site began as a love letter to my grandmother Mary—the woman who taught me that food is more than just nourishment. It’s laughter around the table, quiet conversations after long days, and recipes so good they get requested twice.

Here, I share recipes that work in real kitchens like yours—no hard-to-find ingredients or complicated steps. Just honest, hearty meals that turn ordinary nights into something special. From lightning-fast weeknight dinners to slow-cooked Sunday feasts and desserts worth every calorie, you’ll find a little of everything.

This Enchirito Recipe is one of those comforting classics that bridges generations. Whether you’re feeding a crowd or cooking for one, it’s the kind of dish that promises to bring people back for seconds—just like Grandma Mary did.

Table of Contents

The Story Behind This Enchirito Recipe

How This Enchirito Recipe Became a Family Legend

Every family has a recipe that brings people together around the table.
For us, it’s this enchirito recipe. It began as a simple idea in my grandmother Mary’s kitchen, inspired by her love for Mexican flavors and her talent for turning leftovers into special meals. The first time she made it, no one said much—not because they didn’t like it, but because they couldn’t stop eating. By the time the last enchirito was taken from the dish, my grandfather was already asking when she’d make it again. And Grandma? She was smiling from ear to ear, saying, “Next week? You mean tomorrow. ”

This enchirito recipe has become a family favorite.

It smells comforting when it’s baking and tastes like a warm hug on your plate. It’s a dish that everyone—kids and adults—loves, which is why it’s been handed down through three generations and still going strong.

Why Grandma Asked for Seconds and Then Thirds

There’s something special about the layers of seasoned beef, creamy refried beans, and gooey cheese wrapped in soft tortillas, all covered in enchilada sauce.
That combination was so good that even my grandmother—someone who usually didn’t ask for seconds—couldn’t resist. She said it reminded her of enchiritos she once had at a diner in New Mexico, but “way better because it’s made with love. ” And maybe that’s the real secret ingredient in this recipe—the care that goes into every step, from cooking the beef to taking it out of the oven just right, so the cheese is bubbling and golden.

The Secret to Authentic Enchiritos Passed Down

So what makes this enchirito recipe so special?
It’s not just about the ingredients. It’s the balance of textures and flavors: the softness of the tortilla, the creaminess of the beans, the savory taste of the taco-seasoned beef, and the rich, melty cheese. This recipe doesn’t use shortcuts or canned ingredients for flavor. Every part has been tested and perfected over time to make it foolproof. When you make this at home, you’re not just making a meal—you’re continuing a tradition of food that’s meant to be shared.

What Makes an Enchirito Special?

Enchirito vs Enchilada: Understanding the Difference

If you’ve ever wondered what sets an enchirito apart from a traditional enchilada, you’re not alone. While both are smothered in savory sauce and covered in melted cheese, the enchirito recipe adds its own unique twist. Instead of corn tortillas, it uses soft flour tortillas that hold up beautifully to hearty fillings. This change makes it heartier and easier to roll, perfect for generously stuffing with seasoned beef and creamy beans.

Unlike enchiladas which often lean lighter and rely on layered textures, an enchirito offers a burrito-like fullness that feels more like a complete meal. It’s comfort food with a Tex-Mex soul—rich, filling, and deeply satisfying.

This Enchirito Recipe Is the Comfort Food You’ve Been Craving

Author: Anna
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: Tex-Mex
Diet: Halal

Print Recipe

Description

My grandmother’s favorite Enchirito recipe combines seasoned beef, creamy refried beans, and two types of cheese wrapped in soft flour tortillas, smothered with red enchilada sauce, and baked to melty perfection for a comforting Tex-Mex classic.

Ingredients

Scale

1 lb ground beef
1 can (16 oz) refried beans
1 packet taco seasoning
1/4 cup water
6 large flour tortillas
1 can (10 oz) red enchilada sauce
1 1/2 cups shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
Optional: chopped onions, black olives, sour cream for topping

Instructions

Brown ground beef in skillet; drain fat.
Add taco seasoning and water; simmer for 2-3 minutes.
Mix in refried beans until well combined.
Preheat oven to 350°F (175°C). Spread a small amount of enchilada sauce in the bottom of a baking dish.
Fill each tortilla with meat mixture, roll tightly, and place seam-side down in the dish.
Pour remaining enchilada sauce over the rolled tortillas and sprinkle with cheddar and Monterey Jack cheeses.
Bake uncovered for 20-25 minutes until cheese is bubbly and golden.
Let rest for 5 minutes before serving. Add optional garnishes if desired.

Notes

Toast tortillas lightly in a skillet before filling to prevent sogginess.
Use rotisserie chicken or black beans as a variation for the filling.
To freeze, assemble enchiritos without sauce and cheese, wrap tightly, and freeze for up to 3 months.
For a spicier version, add diced jalapeños to the filling or use spicy enchilada sauce.

Nutrition

Serving Size: 1 enchirito
Calories: 420
Sugar: 5g
Sodium: 890mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0.5g
Carbohydrates: 35g
Fiber: 4g
Protein: 20g
Cholesterol: 65mg

Keywords: Enchirito Recipe, Tex-Mex, comfort food, freezer friendly, easy dinner

Ingredients for the Best Enchirito Recipe

To make this flavorful enchirito recipe that’s packed with nostalgia and comfort, gather the following fresh ingredients:

This ingredient list keeps it simple yet delicious, using pantry staples and fresh items that make this enchirito recipe feel like a warm hug in every bite.

Step-by-Step Guide to Crafting the Perfect Enchirito

Browning the Beef and Seasoning It Right

Start by heating a large skillet over medium heat. Add the ground beef and cook it until fully browned, breaking it up into small crumbles with a wooden spoon. Once browned, drain any excess fat to avoid a greasy filling. Sprinkle the taco seasoning over the beef and pour in ¼ cup of water. Stir thoroughly and let the mixture simmer for 2 to 3 minutes until the liquid reduces and the seasoning coats every bit of meat.

Rolling Your Enchiritos Like a Pro

Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish or spread a thin layer of enchilada sauce across the bottom to prevent sticking.

Take one large flour tortilla and spoon a generous portion of the beef-bean mixture down the center. Roll it up tightly like a burrito and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling until all are snugly arranged in the dish.