Baked enchiritos fill flour tortillas with seasoned ground beef, creamy refried beans, cheddar, and Monterey Jack, then cover the rolls with red enchilada sauce and more melted cheese. They combine the substantial center of a burrito with the saucy oven finish of enchiladas.
This recipe makes ten enchiritos and serves about six in 40 minutes. A thin layer of sauce beneath the rolls prevents sticking, while placing every tortilla seam-side down helps the pan stay neat.
Ingredients for Baked Enchiritos
The filling uses 1 pound ground beef, one 1-ounce packet taco seasoning, 2/3 cup water or the amount directed on the packet, and one 16-ounce can refried beans. Ten 6-inch flour tortillas form the rolls.
For assembly, use one 10-ounce can red enchilada sauce, 1 cup shredded cheddar, and 1 cup shredded Monterey Jack. Optional toppings include sliced black olives, chopped cilantro, sour cream, and sliced green onions.
If you enjoy this recipe, you may also like Red Chicken Enchiladas.
How to Make Baked Enchiritos
- Prepare. Heat the oven to 375°F and lightly spray a 9-by-13-inch dish.
- Brown the beef. Cook and crumble it over medium heat, then drain excess grease.
- Season. Add taco seasoning and water and cook 2 to 3 minutes until slightly thickened.
- Add beans. Stir in refried beans until hot and fully combined.
- Sauce the dish. Spread a thin layer of enchilada sauce across the bottom.
- Fill and roll. Put about 1/3 cup filling and a little of both cheeses in each tortilla. Roll tightly and arrange seam-side down.
- Top. Cover with remaining sauce and cheese.
- Bake. Cook 20 to 25 minutes until bubbling, then rest 5 minutes.
For storage details after serving, the USDA leftovers and food safety guidance.
Brown and Drain the Ground Beef
Cook the ground beef in a large skillet over medium heat, breaking it into small crumbles. Continue until no pink remains. Small pieces blend smoothly with the refried beans and make the tortillas easier to roll.
Drain the rendered fat before adding seasoning. Leaving excess grease in the skillet can make the filling loose, create oily sauce around the edges, and soften the tortillas more than necessary.
If you enjoy this recipe, you may also like Sticky Honey Garlic Chicken.
Thicken the Taco Seasoning
Return the drained beef to the skillet, add the taco seasoning and 2/3 cup water, or follow the water quantity printed on the seasoning packet. Stir well and cook for 2 to 3 minutes.
The liquid should reduce to a light coating around the beef. If water still pools at the bottom, simmer a little longer before adding the beans; a compact filling stays inside the tortilla far better than a runny one.
Blend in the Refried Beans
Add the full 16-ounce can of refried beans and stir until the mixture is uniform and heated through. Use the back of a sturdy spoon to break up cold, dense pockets of beans. Remove the skillet from the heat once combined.
Refried beans add body and help bind the beef, so the filling holds together when each enchirito is cut. Let it cool for a few minutes if it is too hot to handle safely.
Start with Sauce Under the Rolls
Lightly spray a 9-by-13-inch dish, then pour in just enough red enchilada sauce to create a thin, even film. Spread it into the corners with the back of a spoon.
This bottom layer helps prevent the flour tortillas from sticking and keeps their undersides moist. Reserve most of the 10-ounce can for covering the assembled rolls.
Warm Tortillas if They Feel Stiff
Six-inch flour tortillas roll most easily when they are soft and flexible. If they crack when folded, stack them under a damp paper towel and microwave for a few seconds, or warm them one at a time in a dry skillet.
Keep the warmed stack covered while working. Do not overheat it, as excessive steam can make the tortillas sticky and difficult to separate.
Fill and Roll Evenly
Spoon about 1/3 cup beef-and-bean filling down the center of each tortilla. Add a small handful of cheddar and Monterey Jack, reserving enough cheese to cover the pan.
Fold the lower edge over the filling and roll snugly. Arrange each one seam-side down in a single layer. Even portions give all ten rolls similar thickness, so they heat at the same rate.
Cover the Tortillas Completely
Pour the remaining enchilada sauce over the arranged rolls and spread it over exposed tortilla surfaces. Uncovered edges can become dry and hard during baking.
Scatter the remaining cheddar and Monterey Jack from edge to edge. The two cheeses provide both deeper cheddar flavor and a smooth, stretchy melt.
Bake and Rest Before Serving
Bake at 375°F for 20 to 25 minutes. The sauce should bubble around the edges and the cheese should be fully melted. If the pan was assembled cold, it may need about 5 additional minutes.
Rest the enchiritos for 5 minutes before serving. This brief pause lets the filling settle and makes it easier to lift intact rolls from the hot sauce.
Troubleshooting
- Tortillas crack: Warm them briefly before filling.
- Rolls open: Do not overfill and set every seam against the dish.
- Filling is runny: Simmer the seasoned beef until thick before adding beans.
- Dry edges: Spread sauce over every exposed tortilla surface.
- Cheese browns too soon: Cover loosely with foil until the center is hot.
Garnishing and Serving
Add black olives, cilantro, sour cream, or green onions after baking so they retain their color and texture. Serve the rolls with a broad spatula and spoon a little sauce from the dish over each portion.
A crisp lettuce salad, tomato salsa, or simply dressed cabbage balances the rich beef, beans, and cheese. One or two enchiritos per person works depending on the side dishes.
Make Ahead, Freeze, and Reheat
Assemble the dish, cover, and refrigerate for up to one day. Add roughly 5 minutes to the baking time if it goes into the oven cold. For freezing, assemble in a freezer-safe pan, wrap tightly, and freeze for up to 2 months.
Bake a frozen pan covered until hot, allowing about 15 to 20 minutes beyond the normal time, then uncover to melt and lightly color the cheese. Refrigerate cooked leftovers airtight for up to 3 days and reheat covered at 350°F.
Conclusion
Brown and drain ground beef, simmer it with taco seasoning and water, and mix in refried beans. Fill ten flour tortillas with the mixture and cheese. Arrange seam-side down over a thin sauce layer, cover with remaining red sauce and cheese, and bake at 375°F for 20 to 25 minutes.
Frequently Asked Questions
- → What is an enchirito?
It is a flour tortilla filled like a burrito, then covered with enchilada sauce and cheese and baked.
- → Why put sauce on the bottom of the dish?
A thin layer prevents sticking and keeps the underside of the tortillas moist.
- → Can baked enchiritos be made ahead?
Yes. Refrigerate the assembled dish for up to one day and add about 5 minutes to the baking time.
- → Can enchiritos be frozen?
Yes. Wrap the assembled pan tightly and freeze for up to 2 months.