Baked enchiritos are a comforting Tex-Mex casserole featuring seasoned ground beef and refried beans wrapped in flour tortillas, smothered in red enchilada sauce, and baked until bubbly. This easy weeknight dish delivers nostalgic comfort food flavors in one pan.
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Preheat your oven to 375°F (190°C). In a skillet, cook the ground beef until browned. Drain any excess fat, then stir in the taco seasoning according to package directions.
Lay a tortilla flat and spread a layer of refried beans down the center.
Top the beans with a portion of the seasoned ground beef.
Sprinkle with about half of the shredded Mexican cheese blend.
Roll the tortilla up tightly and place it seam-side down in a baking dish.
Repeat the process with the remaining tortillas until the dish is full.
Pour the red enchilada sauce evenly over the top of the rolled tortillas.
Sprinkle the remaining shredded Mexican cheese over the sauce.
Bake for about 30 minutes, or until the sauce is bubbly and the cheese is melted and golden.
Remove from the oven and let it cool slightly before serving.
Serve warm, topped with Greek yogurt (or sour cream), shredded lettuce, and pico de gallo.
Store covered in the refrigerator for up to 4 days. Reheat covered in a 350°F oven for 15–20 minutes until warmed through, or microwave individual portions.
9x13-inch baking dish · skillet (for browning beef)
Yes. Assemble the casserole up to 24 hours ahead, cover tightly, and refrigerate. Bake from cold, adding 5–10 minutes to the cooking time.
Warm the flour tortillas in a dry skillet or microwave before filling. Warm tortillas are pliable and less likely to crack.
Corn tortillas are more fragile when rolled and may break apart during baking. Flour tortillas hold up better for this casserole.
The edges should bubble vigorously and the top cheese should be melted and lightly browned, typically 25–30 minutes at 350°F.
Yes. Double all ingredients and bake in a 9x13-inch dish for about 35–40 minutes, or use two baking dishes for even cooking.
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