There’s something magical about the kind of meal that pulls everyone to the table—no questions asked. Imagine a chilly evening, maybe with a little rain tapping the windows, and the scent of seasoned beef, melted cheese, and warm tortillas filling your kitchen. It’s not a holiday, but it feels like one. This is the scene where the enchirito shines.
This recipe wasn’t passed down through generations. It wasn’t scrawled on the back of a faded notecard. It was born out of a craving and perfected with love. The moment that made it eternal? When a 92-year-old family matriarch cleaned her plate and quietly asked, “Can I have another one?” That’s when we knew—we had something special. This isn’t just dinner. It’s the enchirito Grandma asked for twice.
What is an Enchirito, Anyway?
If you’re new to the world of enchiritos, you’re not alone. Think of it as the glorious love child between an enchilada and a burrito. You get the best of both: the hearty filling and soft tortilla of a burrito, smothered in rich enchilada sauce and baked to cheesy perfection.
It’s comforting, crowd-pleasing, and incredibly easy to make. Unlike more complicated Mexican-inspired dishes that require dozens of ingredients and hours of prep, this recipe is weeknight-friendly, budget-conscious, and guaranteed to disappear fast.
Why This Enchirito Recipe Stands Out
There are hundreds of enchirito recipes online, but this one is special. Here’s why:
- Perfect texture: The balance of creamy refried beans and tender seasoned beef is just right—no dry bites here.
- Tried and tested: Approved by multiple generations, including one very discerning grandma.
- Simple ingredients: No need to hunt specialty stores. Everything is likely in your pantry or a quick grocery run away.
- Freezer-friendly: Make a double batch and freeze one. Your future self will thank you.
- Versatile toppings: Want to make it vegetarian? Add sautéed veggies. Want heat? Toss in jalapeños. The base is solid—customize it to your taste.
Ingredients You’ll Need
To make The Enchirito That Grandma Asked For Twice, you’ll need just a handful of accessible ingredients:
- 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 toppings: chopped onions, black olives, sour cream
Each of these ingredients plays a vital role in delivering that signature flavor and texture. Don’t skip the Monterey Jack—it adds that creamy melt factor that cheddar alone can’t quite match.
Step-by-Step Instructions
Here’s how to make this unforgettable dish, step-by-step:
1. Preheat the Oven
Set your oven to 375°F so it’s ready by the time you assemble your enchiritos.
2. Cook the Ground Beef
In a large skillet over medium heat, brown the ground beef until fully cooked. Drain the fat to avoid a greasy texture.
3. Season and Combine with Beans
Stir in the taco seasoning and 1/4 cup water. Simmer for 2–3 minutes until the mixture thickens. Then add the refried beans, stirring until heated through and fully blended.
4. Assemble the Enchiritos
Spoon a generous portion of the beef and bean mixture down the center of each flour tortilla. Roll tightly burrito-style and place seam-side down in a greased baking dish.
5. Add Sauce and Cheese
Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle with cheddar and Monterey Jack cheeses for that gooey, golden finish.
6. Bake to Perfection
Bake uncovered for 20–25 minutes, or until the dish is hot and bubbly. The cheese should be fully melted with just a hint of golden crispiness on top.
7. Serve and Garnish
Spoon a little extra sauce over the top before serving. Garnish with chopped onions, black olives, or a dollop of sour cream if desired.
Tips for the Best Enchirito Experience
1. Warm Your Tortillas First
Microwaving tortillas for about 15 seconds makes them more pliable, reducing the risk of cracking during assembly.
2. Use a Deep Baking Dish
The enchirito gets saucy—and you’ll want to catch every drop. A deep 9×13” dish works perfectly.
3. Don’t Skimp on the Cheese
That bubbling, browned cheese layer? It’s the first thing people notice. Be generous.
4. Customize for Your Crowd
Cooking for vegetarians? Substitute black beans or lentils for the ground beef. Want it spicier? Add chopped jalapeños to the meat mixture or use a hot enchilada sauce.
Make-Ahead and Storage Tips
This recipe is a champion for meal preppers and busy weeknights.
- To Make Ahead: Assemble the enchiritos in your baking dish, cover tightly with foil, and refrigerate for up to 24 hours before baking.
- To Freeze: Wrap the unbaked dish in two layers of foil and freeze for up to 3 months. When ready to eat, bake straight from the freezer at 375°F for about 50–60 minutes.
- Leftovers: Store in an airtight container for up to 4 days. Reheat in the microwave or oven until warm.
Nutrition Information (Per Serving)
Estimated for one enchirito (without optional toppings):
- Calories: 430
- Protein: 24g
- Carbohydrates: 35g
- Fat: 22g
- Saturated Fat: 10g
- Fiber: 5g
- Sugar: 3g
- Sodium: 890mg
This dish is filling and satisfying, with enough protein and fiber to keep you full without overdoing it.
The Story Behind the Recipe
Sometimes a recipe comes together from necessity. A late night, an empty fridge, a few pantry staples—and the will to make something better than just “good enough.” That’s exactly how this enchirito was born.
It started as a quick dinner, but once we perfected the seasoning and the texture, it became a family favorite. Then came that night. Grandma—always polite, always finishing her plate without fanfare—pushed her empty plate toward us and said, with quiet conviction:
“That was the best one I’ve ever had. Could I have another?”
She wasn’t just being nice. She meant it. And from that moment on, we never changed a thing.
Serving Suggestions
Pair your enchiritos with:
- Mexican rice or cilantro lime rice
- Guacamole and chips
- A simple side salad with avocado and lime dressing
- Mexican street corn (elote) for a truly festive plate
And don’t forget the margaritas (or horchata for a family-friendly version)!
What Readers Are Saying
“I made these for our Sunday dinner and my kids asked for seconds before they were halfway done with their first. TOTAL WIN!” – Linda S.
“Honestly, this tastes better than anything I’ve had at a restaurant. I added black olives and a little extra sauce on top. So. Good.” – Jake R.
“The easiest enchilada-style dish I’ve made, and hands down the most flavorful.” – Maria T.
Ready to Make the Enchirito Grandma Couldn’t Resist?
Recipes come and go, but every once in a while, one earns a permanent place in the family cookbook. This enchirito is one of those recipes. It’s easy, it’s comforting, and it brings people together.
So whether you’re feeding a crowd, prepping for the week, or simply looking to recreate a little magic on a Tuesday night—this is the recipe to try.