Baked Enchiritos (Print Version)
Flour tortillas filled with seasoned ground beef and refried beans, rolled up and covered in red enchilada sauce and melted cheese, baked until bubbly.
# Ingredients:
→ For the Filling
01 -
1 lb ground beef
02 -
1 oz packet taco seasoning
03 -
2/3 cup water (or as directed on taco seasoning packet)
04 -
16 oz can refried beans
→ For Assembly
05 -
10 oz can red enchilada sauce (divided)
06 -
10 (6-inch) flour tortillas
07 -
1 cup shredded cheddar cheese (more to taste)
08 -
1 cup shredded Monterey Jack cheese (more to taste)
→ For Topping and Serving (Optional)
09 -
Sliced black olives
10 -
Chopped fresh cilantro
11 -
Sour cream
12 -
Sliced green onions
# Instructions:
01 -
Preheat your oven to 375 degrees. Lightly spray a 9x13 inch baking dish with cooking spray.
02 -
In a large skillet over medium heat, cook and crumble the ground beef until it's browned and fully cooked. Drain any excess grease and put the beef back in the skillet.
03 -
Add the taco seasoning and water to the beef. Stir to combine and cook for 2 to 3 minutes, or until the mixture thickens slightly. Stir in the refried beans until everything is fully combined and heated through. Remove from heat and set aside.
04 -
Pour a thin layer of red enchilada sauce into the bottom of the prepared baking dish, spreading it evenly.
05 -
Lay a flour tortilla flat on a plate and spoon about 1/3 cup of the beef mixture down the center. Sprinkle with a small handful of shredded cheddar and Monterey Jack cheese. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and beef mixture, arranging them in a single layer.
06 -
Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure to cover them completely. Sprinkle the top with the remaining shredded cheddar and Monterey Jack cheese.
07 -
Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted and bubbly.
08 -
Remove from the oven and let cool for 5 minutes. Garnish with sliced black olives, chopped cilantro, sour cream, and sliced green onions if you like. Serve hot and enjoy!
# Notes:
01 -
These are like a cross between enchiladas and burritos - the best of both worlds!
02 -
You can use black beans or pinto beans instead of refried beans if you prefer.
03 -
Make these ahead and refrigerate, then bake when ready to eat - just add 5 extra minutes to the baking time.
04 -
The layer of sauce on the bottom prevents the tortillas from sticking.
05 -
These freeze well! Assemble, cover tightly, and freeze for up to 2 months. Bake from frozen, adding 15-20 extra minutes.