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.

Kait’s Enchiritos

• 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

1. Preheat oven to 350
2. In a large skillet, brown ground meat and onion. Cook meat until no longer pink and onions are translucent
3. Add in taco seasoning, beans, and water and mix to incorporate. cook on low for 5 minutes.
4. 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
5. Remove meat mixture from heat and stir in 1/4 cup of cheese
6. Spray a baking dish lightly with nonstick spray
7. Warm tortillas for 30 seconds in the microwave.
8. For each tortilla, add 1/3 cup of mixture and roll tightly, place in baking dish
9. Repeat until all meat mixture is used (should be 8 enchiritos)
10. Top with remaining enchilada sauce
11. Top with remaining cheese
12. 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)