Baked Enchiritos
These Baked Enchiritos are filled with seasoned beef and beans, smothered in enchilada sauce, and topped with melted cheese for an easy dinner.
MEXICAN DINNER IN 40 MINUTES
If you’ve been around a while, these Baked Enchiritos may seem familiar. That’s because I have made a Taco Bell Enchirito recipe before. So, this recipe was inspired by that one, but it is baked instead and it makes enough servings for six people. And that melted cheese on top just really sends it over the edge of goodness.
Made these for lunch today, and my husband devoured them. He’s excited to bring the leftovers to work for lunch tomorrow 🙂 Another knock out of the park!
– Christine
FREQUENTLY ASKED QUESTIONS:
Add diced green chiles, sautéed onions, or corn to the beef mixture for extra flavor. Add diced tomatoes, sliced green onion, or avocado slices for extra texture and flavor.
I think classic sides like Mexican Rice, Nacho Fries, Mexican Street Corn, Mexican Cornbread or a simple salad with steamed veggies are all great options to go with these.
Soft flour tortillas work best because they roll easily and hold up well during baking. Corn tortillas can be used, but they may crack unless warmed first.
Yes! You can assemble the enchiritos up to 24 hours in advance. Cover tightly and refrigerate, then bake when ready. You may need to add a few extra minutes to the bake time if baking straight from the fridge.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat individual portions in the microwave or cover the baking dish with foil and warm in a 350°F oven until heated through.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- ground beef– this can be swapped out with ground pork if needed. You could do ground turkey or chicken as well.
- taco seasoning– any brand you have on hand will work and if you run out or want more control of your ingredients, Homemade Taco Seasoning is always a great option.
- water– as much as you’re directed to use on you taco seasoning packet. Some are different in the amounts they call for so go by whatever your packet says.
- refried beans– any brand will work or you could go all out and use some Homemade Refried Beans.
- red enchilada sauce– For a milder flavor, use green enchilada sauce instead of red. Homemade Enchilada Sauce is also a great option if you have the time to put into it.
- flour tortillas– If using larger tortillas, adjust the filling amount and baking dish size as needed. I talk more above about using corn tortillas if you prefer those.
- shredded cheddar cheese– Feel free to use a Mexican cheese blend or pepper jack for a spicier kick. The cheese is very adjustable to your tastes.
- shredded Monterey Jack cheese
HOW TO MAKE BAKED ENCHIRITOS:
Preheat the oven to 375°F. Lightly spray a 9×13-inch baking dish with cooking spray. In a large skillet over medium heat, cook and crumble the ground beef until browned and fully cooked. Drain any excess grease and place back in the skillet. Add the taco seasoning and water to the skillet with the beef.
Stir to combine and cook for 2-3 minutes, or until the mixture thickens slightly. Stir in the refried beans until fully combined and heated through. Remove from heat and set aside.
Pour a thin layer of enchilada sauce into the bottom of the prepared baking dish, spreading it evenly. Lay a flour tortilla flat 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.
Pour the remaining enchilada sauce evenly over the rolled tortillas, spreading it to cover them completely. Sprinkle the top with the remaining shredded cheddar and Monterey Jack cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Remove from the oven and let cool for 5 minutes. Garnish with sliced black olives and cilantro. Serve with sour cream on the side.
CRAVING MORE RECIPES?
Baked Enchiritos
Ingredients
For the Filling:
- 1 pound ground beef
- 1 ounce packet taco seasoning
- ⅔ cup water (or as directed on taco seasoning packet)
- 16 ounce can refried beans
For Assembly:
- 10 ounce can red enchilada sauce (divided use)
- 10 (6-inch) flour tortillas
- 1 cup shredded cheddar cheese (more, to taste)
- 1 cup shredded Monterey Jack cheese (more, to taste)
For Topping and Serving: (optional)
- sliced black olives
- chopped cilantro
- sour cream
- sliced green onions
Instructions
- Preheat the oven to 375°F. Lightly spray a 9×13-inch baking dish with cooking spray.
- In a large skillet over medium heat, cook and crumble 1 pound ground beef until browned and fully cooked. Drain any excess grease and place back in the skillet.
- Add 1 ounce packet taco seasoning and 2/3 cup water to the skillet with the beef. Stir to combine and cook for 2-3 minutes, or until the mixture thickens slightly. Stir in 16 ounce can refried beans until fully combined and heated through. Remove from heat and set aside.
- Pour a thin layer of red enchilada sauce into the bottom of the prepared baking dish, spreading it evenly.
- Lay a flour tortilla flat on a large 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.
- Pour the remaining enchilada sauce evenly over the rolled tortillas, spreading it to cover them completely. Sprinkle the top with the remaining shredded cheddar and Monterey Jack cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for 5 minutes. Garnish with sliced black olives, chopped cilantro, sour cream and sliced green onions. Serve and enjoy!
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
my daughter can’t have gluten, can corn tortillas be used instead of flour?
I talk about that in more detail above
Made these for lunch today, and my husband devoured them. He’s excited to bring the leftovers to work for lunch tomorrow 🙂 Another knock out of the park!
Awww thank you so much Christine!! Made my day to read that – thank you so much for commenting! I am adding your comment as the featured comment 🙂
Made these for dinner tonight they are delicious be sure and add the toppings it gives it that little extra!
Super easy and very delicious! I highly recommend adding the toppings!
Delicious and easy to make.