Description
Discover how to make a delicious Mexican Enchirito at home with our easy-to-follow recipe. Unlock the secrets to this savory, cheesy delight and impress your guests!
Ingredients
- 1 lb (454 g) ground beef – 85/15
- 1 small onion – chopped (about 1 cup (240 ml))
- 1 tablespoon (15 ml) oil
- 1/2 teaspoon (3 ml) kosher salt
- 2 garlic cloves – minced
- 6-8 burrito sized flour tortillas
- 15 oz (425 g). can refried beans
- 20 oz (567 g) can red enchilada sauce – or make your own enchilada sauce
- 4 green onions – sliced (about 3/4 cup (180 ml))
- 2 cup (480 ml) s shredded cheddar cheese – divided
- 1/4 cup (60 ml) optional – cilantro – chopped
Instructions
- Set your oven to 350°F.
- Cook the chopped onion in oil on medium heat until it becomes clear. Add the minced garlic and salt and continue cooking for another minute.
- Introduce the ground beef to the pan, ensuring it’s cooked thoroughly while breaking it apart.
- Remove the excess fat from the beef and onion mixture.
- Take the pan off the heat, mix in 5 oz of enchilada sauce and 3 tablespoons of chopped cilantro with the beef, and stir well. Set aside.
- Heat the refried beans in the microwave for about a minute to soften them.
- Pour approximately 5 oz of enchilada sauce into the base of a 9×13 baking dish.
- Fill each flour tortilla with a portion of the refried beans, the beef mixture, 1 cup of shredded cheese, and the sliced green onions. Divide evenly among 6-8 tortillas.
- Fold the sides of the tortilla inward, then roll it up from the edge closest to you to fully enclose the filling, placing each seam-side down in the baking dish. Repeat for all tortillas.
- Pour the rest of the enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.
- Cover the dish with foil and place it in the oven for 20 minutes. Remove the foil and continue baking for an additional 5-10 minutes until the cheese is bubbly.
- Allow them to rest for 10 minutes before serving, as they will be very hot. Garnish with extra sliced green onions and cilantro if desired.
- When assembling, roll the tortillas and pour 5 oz of enchilada sauce at the bottom of the dish. Place the rolled tortillas inside. Do not add more sauce and cheese at this stage. Cover with foil and store in the refrigerator for up to two days. Before baking, top with the remaining sauce and cheese. You might need to add an extra 5 minutes to the baking time to ensure they are heated through.
Notes
- Cook onions until translucent before adding garlic for a flavorful beef mixture.nDrain excess fat from beef to prevent soggy enchiladas and blend flavors well.nMicrowave refried beans for easy spreading to evenly fill tortillas without tearing.
