I wonder what percentage of people know what an enchirito is. Because I sure didn’t until I was trying to figure out what to call this yummy recipe.
Maybe you know what an enchirito is and love them, or maybe you clicked on this link to figure out what the heck it is. Either way, nice to see you!
FYI – this is a mix between an enchilada and a burrito. Enchirito
Years ago I started with a smothered burrito recipe. I’ve changed it so much with every batch that it became a whole different dish!
I loooove burritos, but I wanted a healthier version. And I wanted it to be smothered with enchilada sauce. Here’s what I came up with.
My recipe uses low carb tortillas (flour or wheat) and ground turkey in the place of ground beef for a leaner meat.
Instead of refried beans I use black beans and omit the rice because hey, we’re trying to be healthy. For my enchilada sauce, I add a can of original Rotel for more spice and tomato chunks.
I love this recipe because it’s hands on and looks difficult, but isn’t. This recipe will make 8 enchiritos. Just for reference, I’ll have one and a half as a meal along with some veggies; a perfect amount for meal prepping!
First, we’ll brown our ground turkey with a half of a diced yellow onion, crumbling the turkey until no pink remains. Add in your Easy Taco Seasoning and one can of drained and rinsed black beans.
Mix to incorporate and cook on low for 5 minutes.
Meanwhile, mix one can of enchilada sauce with one can of original Rotel. You can use the mild version for less spice.
Also, shred about half an 8 oz. block of pepper jack cheese and mix a fourth of it into the meat mixture.
I then set up my enchirito rolling station – from left to right, meat mixture, tortillas, glass pan.
Spread 1/3 cup of enchilada sauce mixture on the bottom of the glass pan.
Take 1/3 cup of meat mixture, spread onto tortilla, and then roll tightly. Do NOT tuck in the bottoms like a burrito, keep them open and freeee. Lay in the glass pan and repeat until all 8 are snug as a bug in a rug.
Top with remaining enchilada sauce and then with the rest of your cheese.
Bake at 350 for 20 min or until cheese is melted and bubbly.
Bake for an additional 10-15 minutes for less saucy enchiladas with browned cheese (Either way will knock your socks off!)
Serve alongside a fresh batch of Mexican Street Corn!
- 1 pound lean ground turkey
- 1/2 yellow onion, diced
- 1 can drained and rinsed black beans
- 1 1/2 tablespoons Easy Taco Seasoning
- 8 low carb soft taco sized tortillas (flour or wheat)
- 4 oz. shredded pepper jack cheese (half of a small block of cheese)
- 1 can enchilada sauce
- 1 can original Rotel
- Preheat oven to 350
- In a large skillet, brown ground turkey and onion. Crumble the turkey and cook until no longer pink and onions are translucent
- Add in taco seasoning and beans and mix to incorporate
- Cook on low for 5 minutes
- Meanwhile, shred pepper jack cheese
- Combine Rotel and enchilada sauce into a bowl or cup (I use my liquid measuring cup for this)
- Remove meat mixture from heat and stir in 1/4 cup of cheese
- In a glass bottom pan, pour a thin layer (1/3 cup) of Rotel/enchilada sauce mixture
- For each tortilla, add 1/3 cup of mixture and roll tightly, place in glass pan
- Repeat until all 8 are in the pan
- Top with remaining enchilada sauce
- Top with remaining cheese
- Bake for 20 min if you want saucy enchiladas with melted cheese or for 30-35 minutes if you preferred browned cheese with less sauce (Both are amaazeeee)
- Serve with Mexican Street Corn