Ground Beef and Chorizo Enchurritos combine the rolled tortilla format of burritos with the enchilada sauce and baked finish of classic enchiladas, creating a savory, cheese-topped Tex-Mex dish that bridges both styles.
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In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon or meat chopper.
While the beef cooks, finely dice the onion and jalapeño (with seeds removed for less heat).
Once the beef is browned, add the chorizo to the skillet. Cook, breaking it apart, until fully rendered.
Add the diced onion and jalapeño to the meat mixture and cook for 3-5 minutes, until softened.
Season the meat with salt, cumin, chili powder, onion powder, garlic powder, pepper, and beef bouillon. Mix well to combine.
Pour in the water, stir, and let it simmer for a minute. Set the meat filling aside.
Preheat your oven to 375°F (190°C).
Warm the flour tortillas on a griddle or in a dry pan for about 15-20 seconds per side to make them soft and pliable.
Spray a 9x13-inch baking dish with cooking spray.
To assemble, place a portion of the beef and chorizo mixture down the center of a warm tortilla, followed by a sprinkle of shredded cheddar cheese.
Roll the tortilla up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
In a small bowl or directly in the can, season the enchilada sauce with garlic powder, onion powder, tomato bouillon, salt, and pepper. Stir to combine.
Pour the seasoned enchilada sauce evenly over the enchurritos in the dish.
Top generously with the remaining shredded cheddar cheese and sprinkle with chopped green onions.
Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is fully melted.
Let rest for a few minutes before serving with cheesy Mexican rice and refried beans.
Store cooled enchurritos in an airtight container in the refrigerator for up to 4 days. Reheat covered in a 350°F oven for 15–20 minutes until warmed through.
Yes. Assemble the enchurritos in a baking dish, cover with plastic wrap, and refrigerate up to 24 hours before baking. Add 5–10 minutes to bake time if baking from cold.
Use fresh (uncooked) Mexican chorizo for best flavor integration with the ground beef. Avoid cured Spanish chorizo, which has a different texture and spice profile.
Bake until the cheese is melted and bubbly, and the sauce bubbles at the edges of the dish, typically 25–30 minutes at 350°F.
Corn tortillas are more delicate and may tear when rolling. Flour tortillas hold the filling better, but warm corn tortillas thoroughly before rolling to reduce cracking.
This recipe yields approximately 8–10 enchurritos, depending on tortilla size and how tightly you roll them.
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