Baked enchiritos are flour tortillas filled with seasoned ground beef and refried beans, then covered in enchilada sauce and melted cheddar and Monterey Jack cheese. They bake in 20–25 minutes for a comforting, family-friendly meal.
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Preheat the oven to 375°F. Lightly spray a 9x13-inch baking dish with cooking spray.
In a large skillet over medium heat, cook and crumble 1 pound ground beef until browned and fully cooked. Drain any excess grease and place back in the skillet.
Add 1 ounce packet taco seasoning and 2/3 cup water to the skillet with the beef. Stir to combine and cook for 2-3 minutes, or until the mixture thickens slightly. Stir in 16 ounce can refried beans until fully combined and heated through. Remove from heat and set aside.
Pour a thin layer of red enchilada sauce into the bottom of the prepared baking dish, spreading it evenly.
Lay a flour tortilla flat on a large plate and spoon about 1/3 cup of the beef mixture down the center. Sprinkle with a small handful of shredded cheddar and Monterey Jack cheese. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and beef mixture, arranging them in a single layer.
Pour the remaining enchilada sauce evenly over the rolled tortillas, spreading it to cover them completely. Sprinkle the top with the remaining shredded cheddar and Monterey Jack cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with sliced black olives, chopped cilantro, sour cream and sliced green onions. Serve and enjoy!
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered at 350°F for 15–20 minutes until warmed through.
9x13-inch baking dish · large skillet
Yes. Assemble the dish completely, cover with foil, and refrigerate up to 24 hours. Bake as directed, adding 5–10 minutes to the baking time if baking from cold.
Corn tortillas work well and are a traditional choice for enchiladas. You may need 12–14 smaller tortillas to fill the 9x13-inch dish.
Ground turkey, shredded chicken, or ground pork all work. Cook and season the same way with the taco seasoning packet.
The cheese will be fully melted and lightly browned at the edges, with visible bubbles around the sides of the dish after 20–25 minutes at 375°F.
Yes. Cool completely, wrap tightly in foil or plastic wrap, and freeze up to 3 months. Thaw overnight in the refrigerator before reheating at 350°F until warmed through.
