Description
The “The Enchirito That Grandma Asked For Twice” is more than just a dish – it’s a treasured family legacy, a comforting embrace of nostalgia, and a testament to the power of home-cooked meals.
Ingredients
Scale
- 1 lb ground beef
- 1 can (16 ounce) refried beans
- 1 packet taco seasoning
- 1/4 cup water
- 6 large flour tortillas
- 1 can (10 ounce) red enchilada sauce
- 1 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Instructions
- Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish. Spread a small amount of enchilada sauce on the bottom to get things started.
- In a large skillet, brown the ground beef over medium-high heat until no pink remains, about 8-10 minutes. Drain any excess fat from the pan.
- Sprinkle in the taco seasoning and water, stirring well. Allow the mixture to simmer for 2-3 minutes until thickened to a spreadable consistency.
- Fold in the refried beans until the meat and bean mixture is thoroughly combined.
- Warm the tortillas briefly in the microwave, about 15 seconds, to make them pliable. Scoop about 1/3 cup of the meat-bean mixture onto the center of each tortilla, then fold the sides over the filling and roll it up tightly.
- Carefully arrange the rolled Enchiritos, seam-side down, in the prepared baking dish.
- Pour the remaining enchilada sauce evenly over the Enchiritos, ensuring they are completely covered. Sprinkle the shredded cheddar and Monterey Jack cheeses over the top.
- Bake the Enchiritos uncovered for 20-25 minutes, until the cheese is melted and bubbly. Let the dish rest for 5 minutes before serving.
Notes
To achieve the best flavor in your Enchiritos, be sure to brown the ground beef thoroughly. For a heartier texture, consider adding sautéed bell peppers or onions to the filling.
Nutrition
- Serving Size: 1 Enchirito
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg