Description: This recipe isn’t just another enchirito; it’s a heartwarming dish perfected over time, earning the ultimate compliment from a 92-year-old grandma. It’s a flavorful blend of seasoned ground beef, creamy refried beans, and melted cheeses, all wrapped in soft flour tortillas and smothered in a rich enchilada sauce. This is comfort food elevated to an art form, simple enough for a weeknight, yet impressive enough for a special occasion. Get ready to make a family favorite that will have everyone asking for seconds!
Ingredients:
- 1 lb ground beef (80/20 blend recommended for flavor)
- 1 can (16 oz) refried beans (choose your favorite style: traditional, vegetarian, or spicy)
- 1 packet (1 oz) taco seasoning (low sodium or homemade preferred for better control)
- 1/4 cup water (adjust as needed for desired consistency)
- 6 large flour tortillas (10-inch diameter, burrito size)
- 1 can (10 oz) red enchilada sauce (mild, medium, or hot depending on your spice preference)
- 1 1/2 cups shredded cheddar cheese (sharp or mild, your choice)
- 1/2 cup shredded Monterey Jack cheese (for extra meltiness and flavor)
- Optional toppings: chopped onions, sliced black olives, sour cream, guacamole, chopped tomatoes, fresh cilantro
Preparation:
Step 1: Preheat your oven to 375°F (190°C). While the oven preheats, prepare your baking dish. Lightly grease a 9×13 inch baking dish with cooking spray or a small amount of oil to prevent the enchiritos from sticking. This will also make cleanup easier later.
Step 2: In a large skillet over medium heat, brown the ground beef. Break it up with a spatula as it cooks, ensuring it cooks evenly. Continue cooking until the beef is fully browned and no longer pink.
Step 3: Drain off any excess fat from the skillet. This step is crucial for preventing a greasy final product. Use a strainer or carefully tilt the skillet and spoon out the fat, discarding it properly.
Step 4: Add the taco seasoning and water to the skillet with the cooked ground beef. Stir well to combine, ensuring the taco seasoning is evenly distributed. Simmer for 2-3 minutes, allowing the sauce to thicken slightly. This step helps the flavors meld together and prevents a watery filling.
Step 5: Add the refried beans to the skillet with the seasoned ground beef. Mix thoroughly until the beans are fully incorporated and heated through. This creates a creamy and flavorful base for the enchiritos. Taste and adjust seasonings as needed. You might want to add a pinch of salt, pepper, or a dash of your favorite hot sauce.
Step 6: Warm the flour tortillas slightly. You can do this in a dry skillet over medium heat for a few seconds per side, in the microwave wrapped in a damp paper towel for about 15-20 seconds, or by steaming them. Warming the tortillas makes them more pliable and prevents them from tearing when you roll them.
Step 7: Assemble the enchiritos. Lay a warmed tortilla flat on a clean surface. Spoon a generous amount of the beef and bean mixture down the center of the tortilla, leaving about an inch of space at each end.
Step 8: Roll up the tortilla tightly, burrito-style, tucking in the sides as you roll. This ensures a neat and secure enchilada. Place the rolled enchilada seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Step 9: Pour the enchilada sauce evenly over the top of the rolled enchiritos in the baking dish. Make sure all the enchiritos are well coated with the sauce.
Step 10: Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the enchilada sauce. The cheese will melt and create a delicious, bubbly topping.
Step 11: Bake uncovered in the preheated oven for 20-25 minutes, or until the enchiritos are hot and bubbly and the cheese is melted and lightly browned.
Step 12: Remove from the oven and let cool for a few minutes before serving. This allows the cheese to set slightly and prevents burning your mouth.
Step 13: Serve hot with your favorite toppings, such as extra enchilada sauce, chopped onions, sliced black olives, sour cream, guacamole, chopped tomatoes, or fresh cilantro.
Why You Will Love This Recipe
This Grandma’s Enchirito Delight is more than just a recipe; it’s a taste of nostalgia and home-cooked comfort. You’ll love it because:
- It’s Grandma-Approved: The recipe has earned the ultimate seal of approval from a 92-year-old grandma, guaranteeing deliciousness.
- It’s Easy to Make: With simple ingredients and straightforward instructions, this recipe is perfect for busy weeknights.
- It’s Customizable: You can easily adapt the recipe to your liking by using different types of beans, cheeses, or toppings.
- It’s a Crowd-Pleaser: This dish is always a hit with family and friends, making it perfect for gatherings and potlucks.
- It’s Deliciously Comforting: The combination of savory beef, creamy beans, and melted cheese is simply irresistible.
- Freezable: Make a batch ahead and freeze for an even quicker meal later on
- Budget-Friendly: Uses common, affordable ingredients
Serving Suggestions:
- Serve with a side of Mexican rice and refried beans for a complete meal.
- Offer a variety of toppings, such as sour cream, guacamole, salsa, and chopped cilantro.
- Serve with a refreshing salad, such as a Mexican coleslaw or a simple green salad with a lime vinaigrette.
- Pair with a cold Mexican beer or a refreshing margarita.
- For a spicier kick, serve with a side of pickled jalapeños or a bottle of your favorite hot sauce.
- Make it a build-your-own enchirito bar for parties!
Tips:
- For a richer flavor, use a higher fat content ground beef, such as 80/20.
- To prevent the tortillas from tearing, warm them slightly before filling and rolling.
- If you don’t have time to make your own taco seasoning, use a low-sodium store-bought version.
- To add a smoky flavor, use smoked paprika in the taco seasoning or add a few drops of liquid smoke to the beef mixture.
- For a vegetarian option, substitute the ground beef with cooked lentils, crumbled tofu, or black beans.
- To make ahead, assemble the enchiritos and store them in the refrigerator for up to 24 hours before baking.
- For easier cleanup, line the baking dish with parchment paper.
- Add a layer of green chiles in the filling for a kick
- Top with a fried egg for a breakfast twist!
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
- Calories: Approximately 450-550 per serving
- Protein: Approximately 30-35 grams per serving
- Sodium: Approximately 800-1000 mg per serving
Conclusion
Grandma’s Enchirito Delight is a testament to the power of simple, home-cooked meals. It’s a recipe that brings people together, evokes fond memories, and leaves everyone feeling satisfied. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is sure to become a staple in your household. So gather your ingredients, preheat your oven, and get ready to experience the heartwarming goodness of Grandma’s Enchirito Delight. Don’t be surprised if it becomes a regular request at your dinner table! Enjoy!
Questions and Answers about this Recipe:
Q1: Can I make this recipe ahead of time?
A: Absolutely! You can assemble the enchiritos completely, cover the baking dish tightly with plastic wrap, and store them in the refrigerator for up to 24 hours before baking. This is a great way to save time when you’re preparing for a party or a busy weeknight meal. Just be sure to add a few extra minutes to the baking time to ensure they are heated through.
Q2: Can I freeze the enchiritos?
A: Yes, these enchiritos freeze very well. Assemble the enchiritos, but don’t bake them. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. When you’re ready to bake them, thaw them in the refrigerator overnight and then bake as directed. You may need to add a few extra minutes to the baking time.
Q3: I don’t have Monterey Jack cheese. What can I substitute?
A: If you don’t have Monterey Jack cheese, you can substitute it with another type of melting cheese, such as mozzarella, Colby Jack, or pepper jack for a spicier kick. Any cheese that melts well will work in this recipe. You could even use a blend of different cheeses for a more complex flavor.
Q4: Can I make this recipe vegetarian?
A: Yes, you can easily make this recipe vegetarian by substituting the ground beef with cooked lentils, crumbled tofu, or black beans. You can also add some chopped vegetables, such as bell peppers, onions, or corn, to the filling for added flavor and nutrition.
Q5: My enchiritos are getting too brown on top. What should I do?
A: If your enchiritos are browning too quickly on top, you can tent them with aluminum foil during the last 10-15 minutes of baking. This will prevent them from burning while still allowing the cheese to melt and the enchiritos to heat through. You can also lower the oven temperature by 25 degrees.
