Oh, the enchirito. I had no idea this word even existed before googling what to call this dish. I knew it wasn’t a traditional enchilada but not quite a burrito. Low and behold, the internet said it was an enchirito.. hmm ok we’ll go with that
I can’t believe that I originally shared this recipe over 2 years ago – where has the time gone?! And thank goodness my photography skills improved!! I cannot wait to see how much better I get in two more years.
This dish is perfect for getting together with friends or prepping for the week ahead. When I was still going into the office, I would make these all the time to bring for lunch!
Just for serving size reference, I’ll have one and half as a meal (with a salad if I’m feeling sooo healthy) and Cody will grab 2 or 3 for his meal.
You can customize however you want – white or wheat flour tortillas, ground beef or turkey, pepper jack or cheddar cheese, mild or spicy Rotel. There is a variation for everyone which makes it a damn good base recipe.
- 1 pound ground beef or ground turkey
- 1/2 yellow onion, diced
- 1 can drained and rinsed black beans
- 1 1/2 tablespoons Easy Taco Seasoning
- 1/4 cup water
- 8 soft taco sized tortillas of choice (I swap between normal flour or wheat)
- 1 1/2 cups cheese of choice (pepper jack, cheddar, Mexican blend)
- 1 can enchilada sauce (see pic below for my favorite brand)
- 1 can mild or original Rotel
- Preheat oven to 350
- In a large skillet, brown ground meat and onion. Cook meat until no longer pink and onions are translucent
- Add in taco seasoning, beans, and water and mix to incorporate. cook on low for 5 minutes.
- Combine Rotel and enchilada sauce into a bowl or cup (I use my liquid measuring cup for this). Pour 1/2 cup of the sauce into the meat mixture
- Remove meat mixture from heat and stir in 1/4 cup of cheese
- Spray a baking dish lightly with nonstick spray
- Warm tortillas for 30 seconds in the microwave.
- For each tortilla, add 1/3 cup of mixture and roll tightly, place in baking dish
- Repeat until all meat mixture is used (should be 8 enchiritos)
- Top with remaining enchilada sauce
- Top with remaining cheese
- Bake for 15 minutes covered and then 10 more minutes for saucy enchiladas or for 20 minutes more if you prefer less sauce (Both are amaazeeee)