Imagine it’s a cozy weeknight, and the family’s gathered around the kitchen, hungry and eager for dinner. You know those evenings when you want to whip up something delicious but don’t have the energy for anything too complicated? Well, I’ve got just the thing for you—Encharitos! This recipe has been a family favorite for years, ever since I first stumbled upon it while searching for new ways to spice up our taco night routine. It combines the hearty goodness of enchiladas with the comforting familiarity of burritos, hence the playful name: Encharitos!
I remember the first time I made these for my kids; they were fascinated by the idea of wrapping their favorite flavors into a neat little package. It became a fun assembly line of sorts—we’d gather in the kitchen, each person taking turns to fill and roll their tortilla. Even my youngest, who was initially skeptical about anything with beans, couldn’t resist the cheesy, savory allure. Now, it’s become a bit of a tradition. Whenever we have a movie night, you can bet there’s a tray of Encharitos in the oven.
The beauty of this dish lies in its simplicity and flexibility. With just a pound of ground beef, some tortillas, and a few pantry staples, you can create a meal that’s filling and flavorful. And don’t even get me started on the aroma that fills the house as it bakes—a blend of spices and cheesy goodness that’s downright irresistible. The best part? You can tweak it to suit your family’s tastes. Whether you want to add a bit more spice, throw in some veggies, or keep it classic, Encharitos are wonderfully adaptable.
So, next time you’re pondering what to cook, remember this little gem of a recipe. It’s a comforting, crowd-pleasing dish that doesn’t demand much but gives so much in return. Gather your loved ones, don your aprons, and enjoy some quality time making Encharitos together. Trust me, it’s these shared moments in the kitchen that make meals truly memorable.
How to Make Encharitos
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Ingredients:
- 1 pound ground beef
- 2 cups grated cheddar cheese
- 1 can (16 oz) refried beans
- 6-8 flour tortillas (not the big burrito size)
- 1/2 cup chopped onion
- 2 cloves garlic, finely chopped
- 2 teaspoons ground cumin
- 1 tablespoon oil
- 2 cans (10 oz each) red enchilada sauce
- Salt and pepper, to taste
- Sliced black olives, optional
- Chopped onion, optional
Directions:
- Begin by setting your oven to 350°F. Warm the oil in a skillet set over medium-high heat. Add the chopped onion and garlic, cooking until the onion turns translucent.
- Mix in the ground beef and cumin, seasoning with salt and pepper. Cook, stirring to break up the meat, until it browns completely. Don’t forget to taste and adjust seasoning!
- Stir in the refried beans until well mixed, then let the mixture cool for about 10 minutes.
- Place a tortilla flat on your work surface. Add 3-4 tablespoons of the beef and bean filling to the center, making sure to leave space at the edges.
- Spread some enchilada sauce on the bottom of a greased 9″ x 13″ baking dish. Roll up the tortilla and place it seam-side down in the dish. Repeat with the remaining tortillas, ensuring they’re spaced apart. Save leftover filling for other uses!
- Pour the remaining enchilada sauce over the rolled tortillas, covering them completely.
- Top with grated cheese and, if desired, add sliced black olives or extra chopped onions.
- Bake in the oven, uncovered, for 20-30 minutes until the cheese is melted and the sauce bubbles up around the edges.
Ingredient Tweaks for Your Pantry
You can substitute ground beef with ground turkey or chicken for a leaner version. If you’re out of flour tortillas, corn tortillas can work too, adding a distinct flavor. For a vegetarian twist, replace the meat with sautéed mushrooms or a medley of beans. Adjust the cheese to your liking—Monterey Jack or a spicy pepper jack cheese can add an interesting kick!
Best Ways to Store Encharito Leftovers
To keep your Encharitos fresh for later, store leftovers in an airtight container in the refrigerator for up to three days. For a longer storage solution, wrap each Encharito individually in foil and place them in a freezer-safe bag. They can be frozen for up to two months. Reheat in the oven to keep them crispy.
The Best Accompaniments for Encharitos
Serve these Encharitos with a side of Mexican rice or a fresh salad to balance the hearty flavors. A dollop of sour cream or guacamole can add creaminess, while a sprinkle of fresh cilantro or chopped green onions serves as a vibrant garnish. Pair with a cold cerveza or a refreshing margarita for a complete meal!
Cooking Hacks to Elevate Encharitos
To ensure even cooking, spread the enchilada sauce evenly over the Encharitos. Cover the baking dish with foil during the first half of cooking to prevent the tortillas from drying out, then remove the foil to let the cheese brown nicely. For a smoky flavor, grill the tortillas briefly before filling.
Adapting Encharitos for Any Time of Year
In summer, add fresh, diced tomatoes or corn kernels to the filling for a seasonal touch. During fall or winter, incorporate roasted butternut squash or a sprinkle of cinnamon in the sauce for a warm, cozy flavor. Springtime calls for fresh herbs like cilantro or parsley to brighten the dish.
FAQs:
Can I make Encharitos ahead of time?
Absolutely, you can prepare Encharitos ahead of time. Assemble them up to the point of baking, cover the dish with foil, and refrigerate. When ready to enjoy, bake them in a preheated oven, adding a few extra minutes since they’ll start cold.
What’s the best way to reheat Encharitos?
To reheat Encharitos, place them in an oven at 350°F until warmed through, about 15-20 minutes. If reheating from frozen, allow them to thaw overnight in the refrigerator first. You can also use a microwave, though the tortillas might lose some of their crispiness.
Can I customize the filling?
Yes, the filling is quite versatile. Modify it with your preferred protein, or try adding cooked veggies like bell peppers or zucchini. You can also incorporate different beans or even rice for a heartier filling. Adjust the spices to suit your taste, such as adding chili powder for more heat.
Is there a way to make Encharitos spicy?
For a spicier kick, you can add chopped jalapeños, a dash of hot sauce, or spicy enchilada sauce. Switching to a pepper jack cheese also provides some heat. Adjust the level of spice to your preference while ensuring the flavors remain balanced.
What type of cheese works best for Encharitos?
Cheddar cheese is a classic choice, but feel free to explore other types. Monterey Jack melts well and offers a mild flavor, while a sharp cheddar provides a deeper taste. If you enjoy spicy dishes, try a pepper jack or a blend of cheeses for added complexity.
Do I need to cover the Encharitos while baking?
Covering Encharitos with foil during the first half of baking helps retain moisture, preventing the tortillas from becoming too dry. Remove the foil midway through to allow the cheese to melt and brown to your liking, enhancing the dish’s texture and flavor.
Encharitos
Equipment
- Skillet
- 9" x 13" Baking Dish
Ingredients
- 1 pound ground beef
- 2 cups grated cheddar cheese
- 1 can refried beans (16 oz)
- 1/2 cup chopped onion
- 2 cloves garlic finely chopped
- 2 teaspoons ground cumin
- 1 tablespoon oil
- 2 cans red enchilada sauce (10 oz each)
- to taste salt
- to taste pepper
- sliced black olives optional
- chopped onion optional
Instructions
- Begin by preheating your oven to 350°F. In a pan, heat the oil over medium-high heat and sauté the chopped onions and garlic until the onions become translucent.
For Filling:
- Add the ground beef along with cumin, seasoning generously with salt and pepper. Cook the meat, breaking it up until it's fully browned. Taste and adjust seasoning as needed.
- Stir in the refried beans until everything is well mixed and let the filling cool for about 10 minutes.
For Assembling:
- Take a tortilla and lay it flat. Place 3-4 tablespoons of the beef and bean mixture on it, leaving a margin around the edges.
- In a greased 9" x 13" baking dish, spread a little enchilada sauce at the bottom. Roll up the tortilla and place it seam-side down, repeating this process until all tortillas are used. Any leftover filling can be saved for nachos later.
- Cover the assembled rolls completely with the remaining enchilada sauce.
- Top with grated cheese, and if desired, add some sliced black olives or onions for additional flavor.
- Bake uncovered for 20-30 minutes or until the cheese has melted and the sauce is sizzling around the edges.
