Homemade Enchirito
Ingredients
For the filling
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1 lb ground beef
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 tsp chili powder
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1 tsp cumin
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½ tsp paprika
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Salt & pepper to taste
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1 cup refried beans (canned or homemade)
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½ cup green chiles, diced (optional, for a little kick)
For the enchilada sauce
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2 tbsp butter
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2 tbsp flour
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1 cup beef or chicken broth
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2 tbsp chili powder
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½ tsp garlic powder
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½ tsp cumin
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Salt to taste
Assembly & toppings
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6–8 flour tortillas (soft taco size)
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1–2 cups shredded cheddar or Mexican blend cheese
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½ cup diced onions (raw or sautéed)
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Optional: sour cream, diced tomatoes, sliced olives
Instructions
1) Cook the beef
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Sauté onions until soft.
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Add garlic, then beef. Cook until browned.
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Season with chili powder, cumin, paprika, salt, and pepper.
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Stir in refried beans and green chiles until combined and heated.
2) Make the enchilada sauce
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Melt butter in a small saucepan.
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Whisk in flour to make a roux. Cook 1 minute.
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Slowly whisk in broth, chili powder, garlic powder, cumin, and salt.
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Simmer until thickened, about 5–7 minutes.
3) Assemble the Enchirito
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Preheat oven to 375°F / 190°C.
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Lay a tortilla flat. Spoon beef & bean mixture down the center.
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Sprinkle with onions and cheese.
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Roll up and place seam-side down in a baking dish.
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Pour enchilada sauce generously over each rolled tortilla.
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Top with remaining cheese.
4) Bake
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Bake 15–20 minutes, until cheese is melted and bubbly.
5) Serve
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Garnish with sour cream, diced tomatoes, or olives if desired.
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Eat with a fork and zero shame.
Tips to nail that authentic Enchirito vibe
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Use soft flour tortillas, not corn — it’s part of the charm.
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Sauce should be smooth, medium-thick, slightly tangy, and slightly spicy.
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Can be made ahead and baked just before serving — tastes even better the next day.
If you want, I can make a mega-crunchy fried-tortilla version that screams Taco Bell nostalgia even louder 😏