Mexican Enchirito (Smothered Burrito-Style Enchilada)

Instructions:

1. In a skillet, brown the ground beef with the diced onion over medium heat. Drain excess fat.
2. Stir in the taco seasoning and water. Let the mixture simmer until thickened.
3. Warm the refried beans in a small pot until soft and spreadable.
4. Lay each flour tortilla flat and spread a line of refried beans down the center.
5. Add a scoop of the seasoned beef and a sprinkle of shredded cheese.
6. Roll each tortilla tightly like a burrito and place them seam-side down in an oven-safe baking dish.
7. Pour the enchilada sauce evenly over the top, then drizzle with warm nacho cheese sauce for a fully smothered finish.
8. Bake at 350°F (175°C) for 10 to 12 minutes, or until heated through and the cheese is melted.
9. Top with diced tomatoes, sliced olives, or green onions if desired, and serve piping hot.

Variations

• Substitute ground turkey or shredded chicken for the beef.
• Use flour tortillas with jalapeños or spinach for added flavor.
• Add sautéed bell peppers or onions inside the filling for extra texture.
• Mix half enchilada sauce and half salsa for a brighter, tangier finish.
• Use pepper jack or Oaxaca cheese for a spicier, gooier melt.

Tips

• Mix 1 tablespoon of taco seasoning into the enchilada sauce for deeper flavor.
• Warm the tortillas before rolling to prevent cracking.
• For a crispier bottom, lightly grease the dish and bake the enchiritos uncovered.
• Let them rest for a minute before serving so the fillings set slightly.
• Leftovers reheat exceptionally well—store with extra sauce to keep them moist.