I am almost pretty sure that half of the recipes on my blog are Mexican food recipes! And yes I know that is an exaggeration but we do eat a lot of it in this house and I, therefore, share a lot of the recipes I make here. And I have not one bit of shame about it! These Enchiritos are no exception! They are the best of two wonderful worlds – Enchiladas and Burritos! Say less!
Now I did a little digging online and it would seem that Taco Bell wants to claim to be the founder of these little gems. There are a few articles that disparage that claim, but that is not why we are here. Although I do like to give proper credit when I can. That being said, this is a recipe I came up with completely on my own, and it turned out AWESOME! My whole family loves it so I make it quite often because of how easy it is and it makes A LOT! Which means plenty of leftovers and no cooking the next day!
For more great taco-based recipes, check these out while you are here!
The Best Cream Cheese Chicken Enchiladas
What are the Ingredients?
- 2 lbs ground beef (ground turkey, chicken or pork will also work)
- 1 yellow diced onion
- 2 oz taco seasoning (store-bought or homemade)
- 10 oz can of Rotel
- 10 oz can of Enchilada Sauce
- 16 oz can of refried beans
- (2) 6.4 oz Boxes of Rice-A-Roni Mexican Style
- 8 oz Grated Sharp Cheddar Cheese
- 8 oz Grated Pepper Jack Cheese
- About 14 Flour or Corn Tortillas
How to Make Enchiritos
You will start by browning the ground beef with the diced onion in a large saucepan such as this Klee 3.8 Quart. Once it is cooked, you will drain off the excess grease. (This is only a preference and not a requirement!)
After that you will add in the taco sauce and rotel and give it a good mix.
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Then you will add in the 2 boxes of rice and give it a quick stir. Add in the seasoning packets along with 5 cups of water. Stir really well. Bring to a boil. Place the lid on. Reduce to a simmer and cook for 15-20 minutes, stirring occasionally until the rice is thoroughly cooked. Remove from the heat and set aside.
You will now start rolling your burritos. Just Place a spoonful of refried beans on each one and spread them out, followed by a spoonful of the meat mixture. Carefully roll each one up and place in a greased 9×13 baking dish.
(For full transparency, I DID NOT use all of the meat mixture! I had about 2 cups left that I will repurpose for something else.) But you could easily use another pan and more beans if you wanted to use all of the meat up!
To make your life easier I highly recommend this amazing cheese grater! It has been one of the best purchases I have made in the past year!
After you have them rolled up and in the pan, pour the enchilada sauce over them and then top with the cheese. Bake at 400 for about 15-20 minutes until the cheese is golden brown and bubbly! Serve with your favorite toppings and enjoy!
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Enchiritos
Ingredients
- 2 lbs Ground Beef (Chicken, turkey or pork will work too)
- 1 Yellow Onion, Diced
- 2 oz Taco Seasoning
- 10 oz Can of Rotel
- 10 oz Can of Enchilada Sauce
- 2 6.4 oz Boxes of Mexican Style Rice-A-Roni
- 5 Cups Water
- 16 oz Can of Refried Beans
- 14-16 Flour Tortillas
- 8 oz Shredded Pepper Jack Cheese
- 8 oz Shredded Sharp Cheddar Cheese
- Any of your favorite taco toppings
Instructions
- Brown the ground beef with the onion, and drain the excess grease if necessary
- Stir in the taco seasoning and the Rotel
- Stir in the Rice from the 2 boxes, then stir in the seasoning packets and water. Mix well.
- Bring to a boil. Put the lid on. Reduce to a simmer and cook for 15-20 minutes or until the rice is thoroughly cooked, stirring occasionally. Remove from the heat and set aside.
- Preheat oven to 400 degrees.
- Spread some refried beans on the tortillas along with some of the meat mixture and roll them up, placing them in a greased 9×13 baking dish as you go.
- Once you have the pan filled, pour the enchilada sauce over the top, then spread the cheese on top. Bake for 15-20 minutes or until the cheese is golden brown and bubbly. Serve with your favorite toppings and enjoy!
Kristin Clark
This recipe looks fantastic, and I know it’s going to be delicious!
I’m going to add some sliced black olives, sour cream and cilantro on top.
cwilken
That sounds wonderful! I hope you enjoy!
cwilken
That sounds like a wonderful idea!! I hope you enjoy!!!
Kathy
Looking forward to making this one! How much enchilada sauce do we need?
cwilken
Hi Kathy!
Sorry about that! I used a 10 oz can! Thank you for pointing that out. I have updated the recipe! And I hope you enjoy!