Enchiritos Recipe

An enchirito is the delicious lovechild of an enchilada and a burrito — a soft tortilla stuffed with beef, beans, and cheese, rolled up burrito-style, then smothered in enchilada sauce and baked to bubbly perfection.

Unlike enchiladas, which are typically made with corn tortillas and served side-by-side, enchiritos use flour tortillas and are rolled closed like burritos.

The enchirito rose to fame thanks to Taco Bell, which introduced it in the 1970s as a saucy, cheesy indulgence. While it has come and gone from their menu over the years, its fanbase remains strong — and now you can make it at home.

A Quick History of the Taco Bell Enchirito

The Taco Bell Enchirito first appeared in the early 1970s and quickly became a cult favorite. Wrapped in foil and topped with a zesty red sauce and melted cheese, it was comfort food at its finest.

Despite its popularity, Taco Bell discontinued the enchirito in 1993, replacing it with newer items. Fans were vocal, and it made brief comebacks, including a limited-time return in 2013 and again in 2022.

Its nostalgic charm and bold flavor earned it a permanent place in the hearts of loyal Taco Bell lovers — and inspired countless home cooks to recreate it from scratch.

Why You’ll Love This Homemade Version

Forget the drive-thru — this homemade enchirito tastes even better than the original, and it’s simple to make with ingredients you likely already have.

It’s fully customizable: want it spicier? Add chiles. Want it meatless? Swap in beans or tofu. You control the flavor, sodium, and freshness.

It also freezes like a dream, making it perfect for meal prep or feeding a crowd.

Best of all, it’s got all the bold, cheesy, beefy goodness you crave — without the wait or preservatives. Once you make it from scratch, you’ll never go back to the fast-food version.

Key Ingredients Overview

To create an authentic enchirito experience, you only need a handful of simple, pantry-friendly ingredients:

• Flour tortillas — soft and pliable, perfect for wrapping.

• Ground beef — seasoned to savory perfection.

• Refried beans — smooth, creamy, and rich.

• Red enchilada sauce — canned or homemade works.

• Shredded cheese — cheddar, Mexican blend, or a combo.

• Chopped onions — optional but adds great crunch and bite.

For toppings, go wild: sour cream, sliced black olives, or even a drizzle of hot sauce make fantastic finishing touches.

Pro Tip: Always shred your cheese fresh from the block. It melts better than the pre-bagged kind and delivers a creamier texture.

Kitchen Tools You’ll Need

You don’t need any fancy equipment to whip up enchiritos — just these basic kitchen tools:

• A large skillet for browning and seasoning the beef.

• A baking dish (9×13-inch is ideal) for layering and baking.

• A mixing spoon or spatula for stirring fillings.

• A small saucepan for heating up the enchilada sauce.

• Aluminum foil to keep the enchiritos warm or cover them while baking.

Everything else is optional. You can even assemble them in advance if you want to bake them later. Easy cleanup, maximum flavor!

Step-by-Step: How to Make a Classic Enchirito

Making enchiritos at home is a simple and satisfying process — here’s how to do it right:

Step 1: Cook the Beef

In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat, then stir in taco seasoning or a mix of chili powder, cumin, garlic powder, and paprika. Let it simmer for a few minutes so the flavors meld together.

Step 2: Warm the Beans

In a separate small pot, gently heat the refried beans over low heat. Add a splash of water or broth if needed to soften the texture and make spreading easier.

Step 3: Assemble the Enchiritos

Lay out a flour tortilla. Spread a line of refried beans down the center, followed by a spoonful of seasoned beef, chopped onions, and a sprinkle of cheese.

Roll it up tightly like a burrito — fold the sides in, then roll from bottom to top.

Step 4: Sauce and Top

Place the rolled enchiritos seam-side down in a baking dish. Pour warm red enchilada sauce over the top until well coated. Sprinkle with more shredded cheese.

Step 5: Bake

Bake in a preheated oven at 375°F (190°C) for about 15–20 minutes, or until the cheese is melted and bubbly. Serve hot!

Bold Tip: Don’t overstuff your tortillas — it’ll make them hard to roll and can cause the filling to burst out while baking. Keep it neat and snug.

Optional Add-ins and Customizations

The beauty of enchiritos is that they’re infinitely flexible. Whether you’re feeding picky eaters or spicing it up for yourself, here are a few fun ideas:

• Swap the beef: Use shredded chicken, turkey, or a meatless protein like black beans or lentils.

• Crank up the heat: Add diced jalapeños, green chiles, or a drizzle of chipotle sauce.

• Change the sauce: Try a green enchilada sauce or even salsa roja for a twist.

• Make it cheesy: Mix different cheeses — Monterey Jack, pepper jack, or queso fresco all add character.

Make it your own. Once you’ve mastered the base, you can experiment endlessly!

Expert Tips for the Best Enchiritos

Getting your enchiritos just right comes down to a few simple but game-changing tips:

• Use medium-sized flour tortillas (8-inch works best). They’re easier to roll and portion than oversized ones.

• Warm your tortillas slightly before filling them — a few seconds in the microwave or on a skillet makes them more pliable and less likely to tear.

• Bake uncovered to let the cheese get bubbly and golden — this adds texture and visual appeal.

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• After baking, let the enchiritos rest for 5 minutes before serving. This helps everything settle and makes them easier to plate without falling apart.

Bonus Tip: Keep your sauce warm before pouring it on top — cold sauce can slow down the baking process.

Make-Ahead, Freezing, and Reheating Instructions

Enchiritos are meal-prep friendly and freezer-ready, making them a go-to for busy nights.

Make-Ahead:

Assemble the enchiritos up to 24 hours in advance and refrigerate. Just wait to add the sauce and cheese until just before baking to avoid sogginess.

Freezing:

You can freeze enchiritos before or after baking. Wrap each one individually in foil or plastic wrap, then store in a freezer bag. They’ll keep for up to 3 months.

• Unbaked: Freeze without sauce and cheese. Add them fresh before baking.

• Baked: Reheat with a bit of extra sauce to keep things moist.

Reheating:

For best texture, reheat in the oven at 350°F for 15–20 minutes. The microwave works in a pinch but can make them soft. Cover with a damp paper towel to avoid drying out.

Best Side Dishes to Serve With Enchiritos

A good enchirito deserves equally delicious side dishes! Here are a few favorites that turn this dish into a full Tex-Mex meal:

• Mexican Rice – Classic, fluffy, and tomato-scented — always a hit.

• Guacamole or Avocado Salad – Adds freshness and balances the richness.

• Mexican Street Corn (Elote) – Grilled corn slathered in crema, cheese, and lime.

• Corn Salsa – Sweet, spicy, and great with chips or on the side.

• Tortilla Chips & Queso Dip – Because more cheese is always a good idea.

Tex-Mex Party Tip: Make it a full theme night with margaritas, a toppings bar, and churros for dessert!

Storage and Leftover Ideas

Store any leftover enchiritos in an airtight container in the refrigerator for up to 3 days. Make sure to spoon a little extra sauce over them to keep them moist.

To repurpose leftovers, try:

• Chopping them up into bite-size pieces and mixing them into a rice bowl

• Serving them in a wrap or burrito with fresh greens for lunch

• Cutting into chunks and adding to a quesadilla

They reheat well in a skillet or oven — just add a little more sauce and cheese before warming.

Variations from Different Regions

The enchirito may have Taco Bell roots, but its spirit shows up in regional styles across the Southwest.

• New Mexico: Often features green chile sauce instead of red — spicier and deeply earthy.

• California-Style: Adds guacamole and sour cream on top, with plenty of shredded lettuce.

• Tex-Mex Twist: Heavier on the cheese and beef, with optional spicy jalapeños and black beans inside.

Feel free to adapt the base recipe to your location and taste preferences — that’s part of the fun!

Common Mistakes to Avoid

Even a simple dish like this can go wrong without a few pointers. Here’s what to avoid:

• Overloading tortillas: Too much filling makes them hard to roll and leads to leaks.

• Using canned sauce as-is: Many store-bought sauces are bland. Add a pinch of cumin, chili powder, or garlic to liven it up.

• Skipping the preheat: A hot oven ensures even baking and better melted cheese.

Extra Mistake: Not letting it rest! Cutting too soon can cause your enchiritos to fall apart.

A little attention to detail goes a long way here.

FAQs About Enchiritos

Are enchiritos the same as enchiladas?

Not quite! Enchiritos are like rolled burritos topped with sauce and cheese, while enchiladas are typically made with corn tortillas, filled and laid flat in a baking dish, then covered in sauce. The enchirito is a hybrid that combines the best of both.

Can I make enchiritos vegetarian or vegan?

Yes! For a vegetarian version, use refried beans, lentils, or plant-based crumbles instead of meat. To go vegan, skip the cheese or use a dairy-free alternative, and choose tortillas and beans without lard. Vegan enchilada sauce is also widely available or easy to make.

What sauce is best for enchiritos?

Classic enchiritos use red enchilada sauce, either mild or medium depending on your spice level. You can make it from scratch with tomato paste and spices or use a good-quality canned version — just season it to taste. Green sauce is also a tasty twist.

What cheese works best — cheddar or Mexican blend?

You can use either! Sharp cheddar adds a bold flavor and melts beautifully, while a Mexican blend (Monterey Jack, cheddar, and queso quesadilla) gives a creamier finish. Combine both for the ultimate cheesy topping.

Can I use corn tortillas instead of flour?

You can, but keep in mind that corn tortillas are smaller and less flexible, so rolling them burrito-style is harder. If you prefer corn flavor, lightly fry or steam the tortillas first to prevent cracking.

Conclusion: Bring the Enchirito Back — Your Way!

Whether you’re a nostalgic Taco Bell fan or just someone craving a comforting, cheesy, saucy meal, this homemade enchiritos recipe hits all the right notes. It’s easy to make, deeply satisfying, and totally customizable for your family’s tastes.

By using fresh ingredients, adding your favorite fillings, and baking to bubbly perfection, you’ll create a Tex-Mex favorite that’s better than takeout — and perfect for weeknight dinners, freezer meals, or fun party nights.

So roll, sauce, and bake your way to happiness — and bring the enchirito back to your kitchen, one cheesy bite at a time.