Ah yes—Mexican Enchirito—basically a hybrid of an enchilada and a burrito, smothered in sauce and cheese. Think messy, cheesy, saucy, ultra-comforting 🌯🧀🔥.
Here’s a homemade version you can make without fancy kits:
Mexican Enchirito
Ingredients (Serves 4)
For the filling:
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1 lb ground beef (or shredded chicken)
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 tsp cumin
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1 tsp chili powder
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Salt & pepper to taste
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1 can (4 oz) diced green chilies (optional, for mild heat)
For assembly:
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4–6 large flour tortillas
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1 cup shredded cheddar or Mexican blend cheese
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1 can (10 oz) red enchilada sauce (or homemade)
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Optional toppings: sour cream, chopped cilantro, sliced olives, diced tomatoes
How to Make It
1. Cook the Filling
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Heat a skillet over medium heat.
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Brown ground beef with onions and garlic until cooked through.
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Drain excess fat.
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Add cumin, chili powder, salt, pepper, and diced green chilies. Stir to combine.
2. Assemble the Enchirito
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Preheat oven to 350°F (175°C).
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Spoon filling down the center of each tortilla.
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Roll it up burrito-style and place seam-side down in a baking dish.
3. Top with Sauce & Cheese
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Pour enchilada sauce over the rolled tortillas.
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Sprinkle shredded cheese on top.
4. Bake
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Bake uncovered 15–20 minutes until cheese is melted and bubbly.
5. Serve
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Garnish with sour cream, cilantro, olives, or diced tomatoes.
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Serve hot with rice or beans if desired.
Tips & Variations
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Cheese lovers: Mix cheddar with Monterey Jack for extra meltiness.
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Vegetarian version: Use black beans, corn, and bell peppers instead of meat.
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Extra saucy: Pour a bit more enchilada sauce around the edges of the dish.
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Freezer-friendly: Assemble, wrap tightly, and freeze before baking. Bake straight from frozen (add 10–15 minutes).
If you want, I can also give a “fast stovetop version” where you skip baking and get melty, saucy enchiritos in under 20 minutes.