The Enchirito That Grandma Asked For Twice

The Enchirito That Grandma Asked For Twice is a cheesy, saucy, beefy fusion of a burrito and an enchilada that brings back that classic fast-food nostalgia with a homemade twist. It’s loaded with seasoned ground beef, refried beans, and melty cheese, all wrapped in a soft tortilla and smothered in rich enchilada sauce. I bake it until bubbly and finish it with more cheese for the ultimate comfort dish — and yes, my grandma did ask for seconds.

Why You’ll Love This Recipe

I love this recipe because it’s hearty, cheesy, and easy to put together with ingredients I usually have on hand. It’s a fun tribute to the discontinued Taco Bell favorite, but even better because I can make it fresh and customize it. It’s a crowd-pleaser every time I bring it to the table, and it hits all the right notes: savory, creamy, and just a little bit spicy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef

• Taco seasoning (or a blend of chili powder, cumin, paprika, garlic powder)

• Refried beans

• Flour tortillas (medium size)

• Shredded cheddar or Mexican blend cheese

• Red enchilada sauce

• Diced onions (optional)

• Sliced black olives (optional)

Directions

1. I start by browning the ground beef in a skillet over medium heat, then drain the fat and stir in taco seasoning with a splash of water. I let it simmer until the mixture thickens.

2. I warm the refried beans in a saucepan or microwave to make them easier to spread.

3. I lay out the tortillas and spread a layer of beans down the center of each one, followed by seasoned beef and a sprinkle of cheese.

4. I roll the tortillas up like burritos and place them seam-side down in a greased baking dish.

5. I pour red enchilada sauce generously over the top and finish with a handful of shredded cheese.

6. I bake the enchiritos at 375°F (190°C) for 20–25 minutes, until the cheese is melted and the sauce is bubbly.

7. I serve them hot, sometimes topped with diced onions or olives if I’m feeling nostalgic.

Servings and timing

This recipe serves 4 to 6 people and takes about 35–40 minutes from start to finish, including assembly and baking time. It’s fast enough for a weeknight but satisfying enough for a weekend dinner.

Variations

Sometimes I swap the beef for shredded chicken or ground turkey for a lighter version. If I want extra spice, I stir in chopped jalapeños or add a few dashes of hot sauce to the enchilada sauce. I’ve also made it with homemade enchilada sauce when I have more time, and the flavor gets even richer. For a vegetarian version, I skip the meat and load it up with beans, rice, and sautéed veggies.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I reheat them in the oven at 350°F (175°C) until hot, or in the microwave for 1–2 minutes per enchirito. If I’m freezing them, I wrap the unbaked enchiritos individually, then bake them from frozen with extra sauce and cheese added on top.

FAQs

What is an enchirito exactly?

It’s a cross between an enchilada and a burrito — a soft flour tortilla filled with meat and beans, rolled like a burrito, then covered in enchilada sauce and cheese.

Can I use corn tortillas instead of flour?

Technically yes, but the classic Enchirito uses flour tortillas. Corn will give it more of a traditional enchilada texture and may break more easily when rolled.

How do I keep the tortillas from getting soggy?

I bake them uncovered and serve them right away. If I’m making them ahead, I keep the sauce separate until just before baking to prevent sogginess.

Can I make these ahead of time?

Absolutely. I assemble the enchiritos and refrigerate them up to a day in advance. When I’m ready to bake, I add the sauce and cheese on top and pop them in the oven.

What sides go well with enchiritos?

I usually serve them with Spanish rice, tortilla chips, and a simple salad or corn on the cob. Sour cream, guacamole, and salsa also make great toppings.

Conclusion

The Enchirito That Grandma Asked For Twice is more than just a nostalgic throwback — it’s a warm, saucy, and cheesy comfort food classic that always hits the spot. Whether I’m recreating a favorite from the past or feeding a hungry crowd, this dish brings everyone to the table with smiles (and second helpings). It’s simple, satisfying, and just a little bit legendary.

The Enchirito That Grandma Asked For Twice

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: Serves 4–6
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican-American
• Diet: Halal

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Description

The Enchirito That Grandma Asked For Twice is a homemade twist on a fast-food classic, combining the best parts of a burrito and an enchilada with seasoned beef, refried beans, and lots of melty cheese smothered in enchilada sauce.

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Ingredients

• 1 lb ground beef
• 1 packet taco seasoning (or 1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1/2 tsp garlic powder)
• 1 cup refried beans
• 6 medium flour tortillas
• 2 cups shredded cheddar or Mexican blend cheese
• 1 1/2 cups red enchilada sauce
• 1/4 cup diced onions (optional)
• 1/4 cup sliced black olives (optional)

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Instructions

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Brown ground beef in a skillet over medium heat. Drain fat and add taco seasoning with a splash of water. Simmer until thickened.
3. Warm refried beans in a saucepan or microwave.
4. Spread beans down the center of each tortilla, followed by beef and a sprinkle of cheese.
5. Roll tortillas into burritos and place seam-side down in baking dish.
6. Pour enchilada sauce over the top and sprinkle with remaining cheese.
7. Bake for 20–25 minutes, until cheese is melted and sauce is bubbly.
8. Top with diced onions or olives if desired and serve hot.

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Notes

• Use shredded chicken or ground turkey for a lighter version.
• Add jalapeños or hot sauce for more heat.
• Try homemade enchilada sauce for richer flavor.
• Make vegetarian with beans, rice, and sautéed vegetables.

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Nutrition

• Serving Size: 1 enchirito
• Calories: 480
• Sugar: 4g
• Sodium: 860mg
• Fat: 26g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 70mg