Enchiritos are the Taco Bell style version of a wet burrito,  filled with beef and beans, then smothered with red sauce and  melted  cheese.

Enchiritos

By Sue  Lau | Palatable Pastime

Enchiritos is my recipe of the day. These are a knockoff copycat version  of  the Taco Bell  enchiritos which was  recently  discontinued.  Much to  the dismay of  enchirito lovers everywhere.

The enchirito is quite similar to the  Tex-Max wet burrito which I have a recipe for  if  you scroll  down the  page.

These are not enchiladas per se,  because they do  not include a corn  tortilla,  which defines that item. If a flour tortilla is used and  smothered, then it is a wet burrito, or Enchirito (as Taco  Bell marketed it).

Enchiritos

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Enchiritos

Enchiritos

Sue Lau

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 30 mins

Course Main Dish

Cuisine American, Tex-Mex

Servings 6

Ingredients

  

Enchirito Filling: (makes 4.5 cups)

• 1-1/2 pounds ground beef
• 1 tablespoon dried minced onion
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 8 ounce packet taco skillet sauce
• 1 cup beef broth
• 15 ounce can refried beans

Enchirito Sauce:

• 8 ounces Taco Bell mild sauce
• 10 ounce can La Preferida red chile enchilada sauce

Other:

• 6 extra large burrito size flour tortillas
• 3 cups shredded cheddar cheese
• 1-1/4 cups sliced ripe black olives

Instructions

 

• Brown beef with minced onion, salt and black pepper; drain fat.
• Stir in the taco skillet sauce, broth and refried beans.
• Simmer until thick, about 20 minutes.
• To build, warm the flour torts to soften.
• Fill each tortilla with 3/4 cup filling and roll up with the seam facing down.
• Cover enchirito with 1/2 cup of the sauce, 1/2 cup shredded cheddar cheese, and 2 tablespoons slice ripe black olives.
• Microwave to warm and melt the cheese or you can do this in a baking dish in a low oven if you prefer.

Notes

From the kitchen of palatablepastime.com

Keyword Taco Bell recipes

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