The Enchirito That Grandma Asked For Twice
Introduction
When a 92‑year‑old says it’s the best version she’s ever had, you know you’ve struck gold. This Enchirito blends the hearty comfort of burritos with the saucy, cheesy magic of enchiladas. It’s a dish that’s simple to make, deeply satisfying, and guaranteed to win over any crowd. Perfect for family dinners, potlucks, or cozy nights in, this recipe is one you’ll want to keep exactly as it is—because Grandma said so.
Why You’ll Love This Recipe
Two classics in one: Burrito meets enchilada.
Family‑friendly: Easy to assemble and customize.
Cheesy comfort: Melted cheddar and Monterey Jack make it irresistible.
Grandma‑approved: A recipe worth repeating.
Ingredients
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
Step‑by‑Step Instructions
Step 1: Brown the Beef
Cook ground beef in a skillet over medium heat until no longer pink. Drain excess grease.
Step 2: Add Seasoning & Beans
Stir in taco seasoning and water. Simmer 2–3 minutes. Add refried beans and mix until heated through.
Step 3: Assemble the Enchiritos
Preheat oven to 375°F (190°C). Spoon ⅓–½ cup beef mixture onto each tortilla. Roll up burrito‑style and place seam‑side down in greased 9×13‑inch baking dish.
Step 4: Add Sauce & Cheese
Pour enchilada sauce evenly over tortillas. Sprinkle with cheddar and Monterey Jack cheese.
Step 5: Bake
Cover with foil and bake 15 minutes. Uncover and bake 10 minutes more, until cheese is melted and bubbly.
Step 6: Top & Serve
Garnish with onions, olives, and sour cream if desired. Serve hot and savor every bite.
Cooking Tips
Warm tortillas slightly before rolling to prevent cracking.
Use lean ground beef for less grease.
For extra flavor, add sautéed peppers or corn to the filling.
Let enchiritos rest for 5 minutes after baking for easier serving.
Variations
Chicken Enchirito: Swap beef for shredded chicken.
Vegetarian: Use black beans, corn, and sautéed veggies instead of meat.
Spicy Kick: Add jalapeños or hot sauce to the filling.
Cheese Lovers: Top with queso fresco or extra Monterey Jack.
Serving Ideas
Pair with Mexican rice and refried beans.
Serve with chips and salsa or guacamole.
Add a crisp side salad for balance.
Make it a fiesta with margaritas or horchata.
FAQs
Q: Can I make this ahead of time?
Yes! Assemble enchiritos, cover, and refrigerate up to 24 hours. Bake when ready.
Q: Can I freeze them?
Absolutely. Freeze assembled enchiritos (without sauce) for up to 2 months. Add sauce and bake when needed.
Q: Can I use corn tortillas?
Flour tortillas hold up better, but corn tortillas give a more traditional enchilada flavor.
Q: How do I reheat leftovers?
Cover with foil and bake at 350°F until warmed through, or microwave individual portions.
Nutrition (Approx. per enchirito)
Calories: 420
Protein: 22g
Carbohydrates: 34g
Fat: 22g
Final Thoughts
This Enchirito That Grandma Asked For Twice is proof that simple, hearty recipes can be unforgettable. With its saucy, cheesy goodness and burrito‑style filling, it’s comfort food at its finest. Make it once, and you’ll find yourself making it again and again—just like Grandma did.