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Fast Food Classics Upgraded at Home
I've tried so many times to match that classic Taco Bell taste and finally got this Enchirito down perfect. It reminds me of those quick takeout runs but tastes way better with homemade ingredients and tons of gooey cheese. My whole family now likes this homemade version more than the fast food one.
Easy but Impressive
This dish checks all the boxes with flavorful beef, beans and plenty of cheese. I'm a big fan of making it because it's super quick yet feels like a treat. My little ones jump for joy when they spot it coming out hot from the oven.
Ingredients List
You'll want to get one pound of ground beef and taco seasoning you enjoy. Make sure you've got refried beans, flour tortillas, enchilada sauce, plenty of cheddar cheese and a fresh onion. I always keep some sliced olives and sour cream ready for the finishing touch, just like you'd get at the restaurant.
Cooking Instructions
Start by cooking your beef until brown then mix in your taco spices. Meanwhile heat up the refried beans as they'll spread much easier warm. Then comes my favorite part - building your layers inside each tortilla. I put beans down first, then beef, sprinkle some onions and roll everything up. Pour enchilada sauce all over, add loads of cheese and let your oven do the rest.
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Ready to Eat
I can't get enough of everyone's reaction when I bring this out all steamy with melted cheese. Put out some sour cream and olives so folks can add their own toppings. Throw in some tortilla chips and salsa on the side and you're good to go.
Handy Tricks
Don't forget to warm your tortillas before you roll them or they might crack. I always shred cheese myself instead of buying pre-shredded bags - it really does melt so much better.
Try New Versions
You can switch to shredded chicken or go meat-free with extra beans and vegetables. Test out different enchilada sauce flavors too. Friends who love heat can add sliced jalapeños on their portion.
Leftovers Rock
They stay good in your fridge for several days - just warm them up in the oven to keep the edges crispy. You can even stick them in the freezer for later, just wrap them tightly first.
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Dietary Options
Friends who can't have gluten still love these made with corn tortillas. Just double check your taco seasoning and enchilada sauce are gluten free too.
Crowd Pleaser
These vanish so quickly whenever I make them. Something about how these flavors work together just clicks. It's the ultimate comfort food.
Side Dish Ideas
We usually pair these with homemade guacamole and some Mexican rice. Add a cold margarita or something with lime and you've got yourself a mini fiesta.
Time Management
I sometimes get these ready in the morning and keep them in the fridge. When dinner comes around, I just need to bake them. This saves so much time when we've got busy evenings.
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Common Questions
- → What's special about an Enchirito?
- It brings together the best parts of burritos with their stuffed and folded tortillas and enchiladas with their yummy sauce and cheese on top.
- → Can I fix these up earlier?
- Sure thing, put them together up to a day before and stick them in the fridge. Just wait to add the sauce and cheese until you're ready to cook.
- → Can I save these for later in the freezer?
- Absolutely, just freeze them without the sauce and cheese. Let them thaw all the way, then add the toppings and pop them in the oven.
- → Will corn tortillas work for this?
- The original Enchiritos use flour tortillas, but you can try corn ones if you want something that feels more like a true enchilada.