Name: The Enchirito That Grandma Asked For Twice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 1 lb ground beef; 1 small onion, diced; 2 cloves garlic, minced; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon paprika; Salt and pepper, to taste; 1 (15 oz) can refried beans; 6–8 soft flour tortillas (8-inch); 1 (10 oz) can red enchilada sauce; 1 1/2 cups shredded cheddar or Mexican blend cheese; 1/4 cup sliced black olives (optional); Green onions or chopped cilantro, for garnish

Why You’ll Love This Recipe

I love how this enchirito blends the heartiness of a burrito with the irresistible sauciness of an enchilada. It’s easy to assemble, crowd-pleasing, and totally nostalgic. The rich beef filling, creamy refried beans, and blanket of melted cheese make every bite feel like a warm hug—no wonder grandma wanted more.

ingredients

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

Ground beef
Onion (chopped)
Garlic (minced)
Taco seasoning or homemade blend
Refried beans
Flour tortillas
Red enchilada sauce
Shredded cheddar or Mexican cheese blend
Sliced black olives (optional)
Sour cream, green onions, or jalapeños for topping (optional)

directions

I preheat the oven to 375°F (190°C) and grease a baking dish.
In a skillet over medium heat, I cook the ground beef with chopped onion and garlic until browned.
I stir in the taco seasoning and a bit of water, letting it simmer until thickened.
I warm the refried beans in a separate pan or microwave for easier spreading.
I lay out a tortilla, spread a layer of beans down the center, top with a scoop of seasoned beef, and roll it up like a burrito.
I place each rolled tortilla seam-side down in the baking dish.
I pour enchilada sauce over the top, covering the tortillas completely.
I sprinkle generously with shredded cheese and black olives if I’m using them.
I bake uncovered for 20–25 minutes, until the cheese is melted and bubbly.
I serve hot, topped with sour cream, sliced green onions, or jalapeños if I want extra heat.

Servings and timing

This recipe makes 4–6 enchiritos.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Sometimes I use ground turkey or shredded rotisserie chicken instead of beef. I’ve added cooked rice or corn to the filling for more texture. For a saucier bite, I mix some enchilada sauce into the meat before rolling. I’ve also tried it with green enchilada sauce for a fun twist.

storage/reheating

I store leftovers in the fridge for up to 4 days in an airtight container. To reheat, I microwave individual portions for 1–2 minutes or cover and warm them in the oven at 325°F (160°C) until heated through. These also freeze well—wrapped individually and stored for up to 2 months. I thaw and reheat as needed.

FAQs

Can I use corn tortillas instead?

I prefer flour tortillas for this because they hold the filling better and don’t fall apart under the sauce, but corn can work for a gluten-free option.

How do I keep the enchiritos from getting soggy?

I don’t overload the filling and make sure to use just enough sauce to cover without drowning the dish. Baking uncovered also helps with texture.

Can I make these ahead of time?

Yes, I often assemble the enchiritos, cover, and refrigerate them. When I’m ready, I just bake them straight from the fridge.

What kind of cheese works best?

I like using a sharp cheddar or a Mexican blend. Anything that melts well will give that gooey, cheesy top layer I love.

Are enchiritos spicy?

Not necessarily—it depends on the enchilada sauce and whether I add jalapeños or spicy toppings. I can make it mild or fiery depending on who I’m feeding.

Conclusion

The Enchirito That Grandma Asked For Twice is more than just a meal—it’s a warm, cheesy, flavor-packed reminder of how comforting simple food can be. With every bite smothered in sauce and cheese, it’s no wonder it became a family favorite. Whether I’m feeding a crowd or craving some nostalgia, this dish always brings people back for seconds.