Demanded Twice: Grandma Insists on Six Generous Portions of the Unresistible Enchirito
Delicious Enchirito Recipe: A Mexican-Inspired Dish You'll Love
Say hello to the Enchirito, a scrumptious Mexican dish that's sure to become a family favourite. This recipe, created by Allen, takes just 15 minutes to prepare and 25 minutes to cook, making it perfect for a quick and tasty weeknight meal.
The Enchirito is a delightful blend of simple ingredients, including lean ground beef, taco seasoning, flour tortillas, refried beans, shredded cheddar cheese, enchilada sauce, diced onions, and sliced black olives.
To start, warm the tortillas slightly for easier rolling. Drain the beef well to prevent the dish from being greasy. Season the beef with the taco seasoning and cook until browned.
Next, prepare the enchilada sauce. Store-bought sauce can be used, or you can whip up a quick homemade version by mixing tomato sauce, chili powder, cumin, and garlic powder.
Layer the ingredients: spread a layer of refried beans on the warmed tortilla, followed by a spoonful of seasoned beef, a sprinkle of cheese, a dollop of enchilada sauce, some diced onions, and a few slices of black olives. Roll the tortilla tightly and place it in a baking dish. Repeat with the remaining ingredients.
Bake the Enchiritos for 20 minutes at 350°F until the cheese melts. When reheating leftover Enchiritos, bake them at 350°F for 15-20 minutes to maintain texture, with a little extra cheese added before reheating.
To serve, enjoy the Enchirito with Spanish rice, a crisp lettuce salad, charro beans, and warm cornbread. The refried beans create a creamy base, while the black olives add a salty punch, and the enchilada sauce ties everything together.
The Enchirito is low in lactose, making it a suitable option for those with lactose intolerance. It's also a filling dish, with each serving providing 420 calories, 24g protein, 35g carbs, 4g fiber, and 65mg cholesterol.
This dish is so delicious, it's often referred to as "beg-for-seconds" good. So, give the Enchirito a try and see for yourself why it's such a hit! The Enchirito can be stored in the fridge for 3-4 days or frozen for up to 2 months. To prevent soggy tortillas, bake uncovered, and allow a 5-minute rest after baking to help the sauce set. Happy cooking!
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