28 Delicious Enchirito Recipes for Taco Lovers

Are you ready to take your taco night to the next level? Enchiritos—the glorious fusion of enchiladas and burritos—offer the best of both worlds: saucy, cheesy comfort food that’s perfect for busy weeknights or cozy weekends. In this roundup, we’ve gathered 28 mouthwatering recipes that will inspire your inner chef and satisfy every craving. Let’s dive in and discover your new favorite!

Classic Beef Enchirito

Here’s a foolproof method for creating the ultimate comfort food that combines the best elements of enchiladas and burritos. This Classic Beef Enchirito delivers layers of flavor wrapped in a soft tortilla and smothered in savory sauce, making it perfect for weeknight dinners or casual gatherings. Follow these precise steps to achieve restaurant-quality results in your own kitchen.

Ingredients

– 1 lb grass-fed ground beef (85/15 lean-to-fat ratio)
– 1 large yellow onion, finely diced
– 2 garlic cloves, minced
– 1 tbsp extra virgin olive oil
– 1 cup red enchilada sauce
– 6 large flour tortillas (10-inch diameter)
– 2 cups Monterey Jack cheese, freshly grated
– 1/4 cup fresh cilantro leaves, chopped
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– Kosher salt to season

Instructions

1. Preheat your oven to 375°F and position the rack in the center of the oven.
2. Heat 1 tbsp extra virgin olive oil in a large skillet over medium-high heat until it shimmers.
3. Add the finely diced yellow onion and sauté for 4-5 minutes until translucent and fragrant.
4. Incorporate the minced garlic cloves and cook for 30 seconds until aromatic but not browned.
5. Add the grass-fed ground beef, breaking it apart with a wooden spoon, and cook for 6-7 minutes until no pink remains.
6. Season the beef mixture with 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper, and kosher salt to taste.
7. Stir in 1/2 cup of the red enchilada sauce and simmer for 2 minutes to allow flavors to meld.
8. Warm the flour tortillas in a dry skillet for 15 seconds per side to make them pliable.
9. Place approximately 1/3 cup of the beef mixture in the center of each tortilla.
10. Sprinkle 2 tbsp of freshly grated Monterey Jack cheese over the beef filling on each tortilla.
11. Fold the sides of the tortilla inward, then roll tightly from bottom to top to form sealed cylinders.
12. Arrange the rolled enchiritos seam-side down in a 9×13-inch baking dish.
13. Pour the remaining 1/2 cup red enchilada sauce evenly over the top of the enchiritos.
14. Sprinkle the remaining Monterey Jack cheese uniformly across the surface.
15. Bake at 375°F for 18-20 minutes until the cheese is bubbly and golden brown.
16. Remove from oven and let rest for 3 minutes before serving.
17. Garnish with chopped fresh cilantro leaves just before serving.

Velvety cheese melts into the savory beef filling, creating a luxurious texture contrast against the slightly crisp tortilla edges. The smoked paprika adds subtle depth to the robust enchilada sauce, while the fresh cilantro provides a bright, herbal finish that cuts through the richness. For an elevated presentation, serve alongside pickled red onions and a dollop of crema for additional texture and acidity.

Cheesy Chicken Enchirito Bake

A comforting fusion of enchilada and burrito traditions, this Cheesy Chicken Enchirito Bake layers seasoned chicken, beans, and melted cheeses between soft flour tortillas for a satisfying one-dish meal that’s perfect for weeknight dinners or casual gatherings. Assembling the components in a baking dish creates a cohesive, sliceable casserole with minimal fuss, while a final broil ensures a beautifully browned, bubbly top. Follow these methodical steps to achieve a perfectly balanced bake with tender chicken, melty cheese, and just the right amount of structural integrity.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 2 tbsp avocado oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 (15 oz) can pinto beans, rinsed and drained
• 1 (10 oz) can red enchilada sauce
• 6 (8-inch) flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1/2 cup crumbled cotija cheese
• 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with avocado oil.
2. Pat the chicken thighs dry with paper towels and season both sides evenly with 1 tsp kosher salt.
3. Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering, then sear the chicken thighs for 5–6 minutes per side until golden brown and internal temperature reaches 165°F.
4. Transfer the chicken to a cutting board, let rest for 5 minutes, then shred using two forks.
5. In the same skillet, add the remaining 1 tbsp avocado oil and sauté the diced onion for 4–5 minutes until translucent.
6. Add the minced garlic, cumin, smoked paprika, and dried oregano, toasting for 30 seconds until fragrant.
7. Stir in the shredded chicken, pinto beans, and enchilada sauce, simmering for 3–4 minutes until well combined and heated through.
8. Spread 1/2 cup of the chicken mixture evenly across the bottom of the prepared baking dish.
9. Arrange 2 flour tortillas over the mixture, slightly overlapping to cover the surface.
10. Spoon half of the remaining chicken mixture over the tortillas, then sprinkle with 1 cup of Monterey Jack cheese.
11. Repeat the layering with 2 more tortillas, the remaining chicken mixture, and 1 cup Monterey Jack cheese.
12. Top with the final 2 tortillas and press down gently to compact the layers.
13. Cover the dish tightly with foil and bake at 375°F for 20 minutes.
14. Remove the foil, switch the oven to broil on high, and broil for 2–3 minutes until the cheese is golden and bubbly.
15. Let the bake rest for 10 minutes before slicing to allow the layers to set.
16. Garnish with crumbled cotija cheese and fresh cilantro.

Resting the bake ensures clean slices that hold their layered structure, revealing distinct strata of tender chicken, creamy beans, and gooey cheese. The broiled top provides a satisfying contrast to the soft interior, while the cotija cheese adds a salty, crumbly finish. For a vibrant presentation, serve with lime wedges and pickled red onions to cut through the richness.

Vegan Black Bean Enchirito

Mastering the art of plant-based Mexican cuisine begins with this Vegan Black Bean Enchirito, a satisfying fusion of enchilada and burrito that delivers complex flavors through careful layering and precise cooking techniques. My methodical approach ensures even novice cooks can achieve restaurant-quality results by following each deliberate step. This recipe transforms simple ingredients into a deeply comforting meal that celebrates texture and spice balance.

Ingredients

• 1 ½ cups cooked black beans, thoroughly rinsed
• 2 tablespoons extra-virgin olive oil
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper
• 6 large flour tortillas
• 2 cups vegan enchilada sauce
• 1 cup shredded vegan cheddar-style cheese
• ¼ cup fresh cilantro, roughly chopped
• 1 avocado, thinly sliced
• 2 tablespoons vegan sour cream

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium heat until it shimmers.
3. Sauté 1 cup finely diced yellow onion for 4-5 minutes until translucent and lightly golden.
4. Add 2 cloves minced garlic and cook for 60 seconds until fragrant but not browned.
5. Stir in 1 teaspoon ground cumin, ½ teaspoon smoked paprika, and ¼ teaspoon cayenne pepper, toasting the spices for 30 seconds to release their oils.
6. Fold in 1 ½ cups cooked black beans and cook for 3-4 minutes until heated through and well-coated with spices.
7. Warm 6 large flour tortillas in a dry skillet for 15-20 seconds per side until pliable.
8. Spoon equal portions of the black bean mixture onto the center of each tortilla.
9. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
10. Pour 2 cups vegan enchilada sauce evenly over the rolled tortillas, ensuring complete coverage.
11. Sprinkle 1 cup shredded vegan cheddar-style cheese uniformly across the surface.
12. Bake at 375°F for 18-20 minutes until the cheese is fully melted and the sauce bubbles at the edges.
13. Remove from oven and let rest for 5 minutes to allow the filling to set.
14. Garnish with ¼ cup fresh cilantro, 1 thinly sliced avocado, and 2 tablespoons vegan sour cream.

Glistening with vibrant sauce and melted cheese, these enchiritos offer a satisfying contrast between the tender tortilla exterior and the hearty, spiced bean interior. The creamy avocado and tangy sour cream provide cooling balance to the smoky cumin and subtle heat from the cayenne. For an elegant presentation, slice diagonally to reveal the beautiful layered filling and serve alongside a crisp jicama salad.

Spicy Chorizo Enchirito

Perfecting the art of Mexican-American fusion cooking starts with mastering dishes like this Spicy Chorizo Enchirito. Preparing this satisfying meal requires careful attention to technique and timing, ensuring each component contributes to the final harmonious flavor profile. Follow these precise steps to create a restaurant-quality enchirito in your own kitchen.

Ingredients

– 1 lb fresh Mexican chorizo, casings removed
– 1 cup yellow onion, finely diced
– 2 garlic cloves, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– ½ tsp dried oregano
– 8 large flour tortillas (10-inch diameter)
– 2 cups Monterey Jack cheese, freshly grated
– 3 cups red enchilada sauce
– ¼ cup fresh cilantro, chopped
– ½ cup crumbled cotija cheese
– ¼ cup Mexican crema

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Heat a large cast-iron skillet over medium-high heat until droplets of water sizzle upon contact.
3. Add the Mexican chorizo to the dry skillet, breaking it into small crumbles with a wooden spatula.
4. Cook the chorizo for 6-8 minutes until fully browned and crispy around the edges.
5. Transfer the cooked chorizo to a paper towel-lined plate using a slotted spoon, draining excess fat.
6. Pour off all but 1 tablespoon of rendered chorizo fat from the skillet.
7. Add the finely diced yellow onion to the skillet and sauté for 4-5 minutes until translucent.
8. Stir in the minced garlic and cook for 30 seconds until fragrant.
9. Sprinkle the ground cumin, smoked paprika, and dried oregano over the onion mixture.
10. Return the cooked chorizo to the skillet and stir to combine all ingredients thoroughly.
11. Warm the flour tortillas in a dry skillet for 15 seconds per side until pliable.
12. Place ½ cup of the chorizo mixture in the center of each tortilla.
13. Sprinkle 2 tablespoons of freshly grated Monterey Jack cheese over the filling.
14. Roll each tortilla tightly, tucking in the sides to form secure cylinders.
15. Arrange the rolled enchiladas seam-side down in a 9×13-inch baking dish.
16. Pour the red enchilada sauce evenly over all the enchiladas, ensuring complete coverage.
17. Sprinkle the remaining Monterey Jack cheese uniformly across the top.
18. Bake at 375°F for 18-20 minutes until the cheese is melted and bubbly.
19. Remove from the oven and let rest for 5 minutes to allow the sauce to thicken.
20. Garnish with chopped fresh cilantro, crumbled cotija cheese, and drizzled Mexican crema.

Ultimately, the finished enchirito delivers a perfect textural contrast between the crisp-edged tortilla and the rich, spicy filling. The smoky chorizo melds beautifully with the tangy enchilada sauce and creamy cheese layers. For an elevated presentation, serve alongside pickled red onions and avocado slices to balance the dish’s heat with refreshing acidity.

Gluten-Free Enchirito with Corn Tortillas

You’ve likely craved that Tex-Mex comfort but needed a gluten-free solution that doesn’t compromise on flavor or texture. This enchirito recipe delivers exactly that, using pliable corn tortillas to create a satisfying, layered dish perfect for weeknight dinners or casual gatherings. Let’s walk through each step methodically to ensure your success.

Ingredients

• 6 fresh corn tortillas
• 1 pound ground chuck (80/20 blend)
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon avocado oil
• 2 tablespoons gluten-free chili powder blend
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 cup gluten-free enchilada sauce
• 1 cup shredded Monterey Jack cheese
• 1/4 cup fresh cilantro, chopped
• 1/4 cup crumbled cotija cheese
• 2 tablespoons Mexican crema

Instructions

1. Preheat your oven to 375°F and position the rack in the center.
2. Heat avocado oil in a large skillet over medium-high heat until it shimmers, about 90 seconds.
3. Add finely diced yellow onion and sauté until translucent, approximately 4-5 minutes.
4. Stir in minced garlic and cook until fragrant, about 30 seconds.
5. Add ground chuck, breaking it apart with a wooden spoon, and cook until no pink remains, 6-8 minutes.
6. Sprinkle gluten-free chili powder, ground cumin, and smoked paprika over the meat mixture, stirring to coat evenly.
7. Pour 1/2 cup gluten-free enchilada sauce into the skillet, simmering until slightly thickened, about 3 minutes.
8. Warm corn tortillas one at a time in a dry skillet over medium heat for 15 seconds per side to prevent cracking.
9. Spread 1/4 cup of the meat mixture along the center of each tortilla.
10. Roll tortillas tightly and place seam-side down in a 9×13 baking dish.
11. Pour remaining 1/2 cup enchilada sauce evenly over the rolled tortillas.
12. Sprinkle shredded Monterey Jack cheese uniformly across the top.
13. Bake at 375°F for 18-20 minutes until cheese is bubbly and lightly golden.
14. Remove from oven and let rest for 5 minutes to set the structure.
15. Garnish with chopped fresh cilantro, crumbled cotija cheese, and drizzle with Mexican crema.

What makes this dish exceptional is the textural contrast between the tender corn tortillas and the hearty meat filling, all brought together by the tangy enchilada sauce. The melted Monterey Jack provides creamy richness while the cotija adds salty complexity. For a creative presentation, serve individual enchiritos in shallow bowls with a side of black bean salad, allowing the sauces to mingle beautifully at the bottom.

Loaded Veggie Enchirito

Gathering the perfect combination of textures and flavors for a satisfying meatless meal requires careful preparation and layering techniques. This Loaded Veggie Enchirito recipe guides you through creating a restaurant-quality dish with perfectly balanced components and professional finishing touches. Follow these methodical steps to achieve a harmonious blend of creamy, crisp, and savory elements in every bite.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 red bell pepper, seeded and julienned
• 1 zucchini, medium-diced
• 1 cup cooked black beans, rinsed and drained
• 1 cup sweet corn kernels
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• 4 large flour tortillas (10-inch diameter)
• 2 cups Monterey Jack cheese, freshly grated
• 1 cup red enchilada sauce
• ¼ cup crumbled queso fresco
• 2 tablespoons fresh cilantro, chopped
• ¼ cup Mexican crema

Instructions

1. Preheat your oven to 375°F and position the rack in the center.
2. Heat extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
3. Sauté finely diced yellow onion until translucent and edges begin to caramelize, approximately 4-5 minutes.
4. Add minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
5. Incorporate julienned red bell pepper and medium-diced zucchini, cooking until vegetables are tender-crisp, about 4 minutes.
6. Stir in cooked black beans, sweet corn kernels, ground cumin, smoked paprika, and chili powder, coating everything evenly.
7. Cook the vegetable mixture for 2 more minutes to allow flavors to meld, then remove from heat. Tip: For optimal flavor development, toast spices in the pan before adding other ingredients.
8. Warm flour tortillas in a dry skillet for 15 seconds per side to make them pliable.
9. Divide the vegetable mixture evenly among the four tortillas, placing it in the center of each.
10. Sprinkle 1 ½ cups of freshly grated Monterey Jack cheese over the vegetable filling.
11. Roll each tortilla tightly around the filling, creating sealed cylinders.
12. Place the rolled enchiritos seam-side down in a 9×13-inch baking dish. Tip: Pack them snugly to prevent unrolling during baking.
13. Pour red enchilada sauce evenly over the top of all four enchiritos.
14. Sprinkle the remaining ½ cup of Monterey Jack cheese over the sauce-covered enchiritos.
15. Bake at 375°F for 18-20 minutes, until cheese is bubbly and edges are golden brown.
16. Remove from oven and let rest for 3 minutes before serving. Tip: Allowing resting time helps the filling set for cleaner slicing.
17. Garnish with crumbled queso fresco, chopped fresh cilantro, and drizzle with Mexican crema.

Achieving the perfect textural contrast between the soft tortilla, hearty vegetable filling, and creamy toppings makes this dish exceptional. The smoky paprika and cumin create depth that complements the sweet corn and earthy black beans beautifully. Consider serving these enchiritos alongside a crisp jicama slaw or topping them with pickled red onions for added brightness and crunch.

Breakfast Enchirito with Eggs and Sausage

Keeping breakfast exciting while maintaining efficiency is key for busy mornings, which is why this Breakfast Enchirito with Eggs and Sausage combines familiar flavors in a novel, handheld format that’s perfect for on-the-go eating without sacrificing satisfaction or quality ingredients. Knowing how to layer textures and balance spices transforms simple components into a memorable meal that feels both comforting and sophisticated, making it worth the minimal extra effort for a truly standout start to your day.

Ingredients

• 4 large flour tortillas (10-inch diameter)
• 1 pound pork breakfast sausage, casings removed
• 6 pasture-raised eggs, lightly beaten
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup red enchilada sauce
• 2 tablespoons clarified butter
• 1/4 cup fresh cilantro, finely chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Heat a large skillet over medium-high heat and add the pork breakfast sausage, breaking it into small crumbles with a wooden spoon as it cooks for 6-8 minutes until evenly browned and no pink remains.
3. Transfer the cooked sausage to a plate lined with paper towels to drain excess grease, which prevents a soggy filling.
4. Wipe the skillet clean with a paper towel and reduce heat to medium-low.
5. Melt the clarified butter in the skillet, then pour in the lightly beaten pasture-raised eggs.
6. Gently scramble the eggs using a silicone spatula, stirring slowly and consistently for 3-4 minutes until soft curds form but the eggs are still slightly moist.
7. Season the eggs with kosher salt and freshly cracked black pepper, then fold in the cooked sausage crumbles until just combined.
8. Lay the flour tortillas on a clean work surface and spoon equal portions of the egg-sausage mixture down the center of each.
9. Sprinkle 3/4 of the freshly grated sharp cheddar cheese evenly over the filling, reserving the remainder for topping.
10. Roll each tortilla tightly around the filling, tucking in the sides as you go to create a secure cylinder.
11. Place the rolled enchiritos seam-side down in a 9×13-inch baking dish, arranging them in a single layer without touching.
12. Pour the red enchilada sauce evenly over the top of the enchiritos, ensuring complete coverage.
13. Scatter the reserved sharp cheddar cheese over the sauced enchiritos.
14. Bake in the preheated oven for 12-15 minutes until the cheese is fully melted and bubbly and the tortilla edges are lightly golden.
15. Remove from the oven and let rest for 2 minutes before sprinkling with finely chopped fresh cilantro.

Here, the contrast between the soft, fluffy egg interior and the crisp tortilla edges creates a satisfying textural experience, while the sharp cheddar and smoky enchilada sauce deliver a rich, layered flavor profile. For a creative twist, serve these alongside a bright citrus salad or drizzle with crema for added creaminess that complements the savory elements beautifully.

Pork Carnitas Enchirito

Ready to master a Tex-Mex classic that combines the best of two worlds? This Pork Carnitas Enchirito recipe transforms slow-braised pork shoulder into tender, flavorful carnitas, then wraps them in soft flour tortillas and smothers them in a rich, homemade enchilada sauce. We’ll guide you through each step methodically, ensuring perfect results even if you’re new to Mexican cooking.

Ingredients

• 2 lbs boneless pork shoulder, cut into 2-inch cubes
• 3 tbsp rendered pork lard
• 1 cup homemade chicken stock
• 1 orange, juiced
• 4 garlic cloves, smashed
• 1 tbsp Mexican oregano
• 2 tsp ground cumin
• 8 large flour tortillas
• 2 cups homemade enchilada sauce
• 1 cup shredded Monterey Jack cheese
• ½ cup crumbled cotija cheese
• ¼ cup fresh cilantro leaves
• ½ cup Mexican crema

Instructions

1. Preheat your oven to 325°F and position the rack in the center.
2. Season the pork shoulder cubes generously with kosher salt on all surfaces.
3. Heat rendered pork lard in a Dutch oven over medium-high heat until shimmering.
4. Sear pork cubes in batches until deeply browned on all sides, about 3-4 minutes per side.
5. Return all pork to the Dutch oven and add chicken stock, orange juice, smashed garlic cloves, Mexican oregano, and ground cumin.
6. Bring the liquid to a simmer, then cover tightly and transfer to the preheated oven.
7. Braise for 2.5 hours until the pork shreds easily with a fork.
8. Remove the pork from the cooking liquid and shred using two forks.
9. Spread the shredded pork in a single layer on a baking sheet.
10. Broil on high for 4-5 minutes until the edges become crisp and caramelized.
11. Warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
12. Place ½ cup of carnitas in the center of each tortilla and roll tightly.
13. Arrange the rolled enchiritos seam-side down in a 9×13 baking dish.
14. Pour the homemade enchilada sauce evenly over the enchiritos, ensuring complete coverage.
15. Sprinkle shredded Monterey Jack cheese generously over the sauce-covered enchiritos.
16. Bake at 375°F for 18-20 minutes until the cheese is bubbly and lightly browned.
17. Remove from oven and let rest for 5 minutes before serving.
18. Garnish with crumbled cotija cheese, fresh cilantro leaves, and drizzled Mexican crema.

The carnitas develop a wonderful textural contrast between the tender interior and crisp, caramelized edges, while the homemade enchilada sauce provides a complex, slightly spicy backdrop that complements the rich pork. For a creative presentation, serve individual enchiritos in shallow bowls with the extra sauce pooled around them, creating an elegant restaurant-style plating that showcases the layers of flavor and texture.

Seafood Enchirito with Shrimp and Lobster

Creating a seafood enchirito with shrimp and lobster might sound ambitious, but with careful preparation and attention to technique, you’ll achieve restaurant-quality results in your own kitchen. This fusion dish combines the comforting elements of enchiladas with luxurious seafood fillings, wrapped in soft flour tortillas and baked to perfection. Follow these precise steps to create a memorable meal that balances rich flavors with elegant presentation.

Ingredients

• 8 large flour tortillas (10-inch diameter)
• 1 pound wild-caught shrimp (21-25 count), peeled and deveined
• 8 ounces Maine lobster meat, chopped
• 2 cups Monterey Jack cheese, freshly grated
• 3 tablespoons clarified butter
• 1 cup yellow onion, finely diced
• 2 poblano peppers, roasted and diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 4 cups red enchilada sauce
• 1/4 cup fresh cilantro, chopped
• 1/2 cup crumbled cotija cheese
• 1 avocado, sliced
• 1/4 cup Mexican crema

Instructions

1. Preheat your oven to 375°F and position the rack in the center for even heating.
2. Heat 2 tablespoons of clarified butter in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the diced yellow onion and cook until translucent, approximately 4-5 minutes, stirring frequently.
4. Stir in the minced garlic and cook for 1 minute until fragrant but not browned.
5. Add the roasted poblano peppers, ground cumin, and smoked paprika, cooking for 2 minutes to bloom the spices.
6. Pat the shrimp completely dry with paper towels to ensure proper searing.
7. Add the shrimp to the skillet and cook for 2 minutes per side until pink and opaque.
8. Gently fold in the chopped lobster meat and cook for 1 minute to warm through.
9. Remove the seafood mixture from heat and stir in 1/2 cup of the grated Monterey Jack cheese.
10. Warm the flour tortillas in a dry skillet for 20 seconds per side to make them pliable.
11. Spread 1/2 cup of red enchilada sauce evenly across the bottom of a 9×13-inch baking dish.
12. Place 1/3 cup of the seafood filling in the center of each tortilla and roll tightly.
13. Arrange the filled tortillas seam-side down in the baking dish, fitting them snugly.
14. Pour the remaining enchilada sauce over the rolled tortillas, ensuring complete coverage.
15. Sprinkle the remaining Monterey Jack cheese evenly over the top.
16. Cover the dish with aluminum foil and bake for 20 minutes to heat through.
17. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and lightly browned.
18. Let the enchiritos rest for 5 minutes before serving to allow the filling to set.
19. Garnish with crumbled cotija cheese, fresh cilantro, avocado slices, and a drizzle of Mexican crema.

Golden-brown cheese and tender seafood create a luxurious texture that contrasts beautifully with the slightly spicy sauce. The combination of sweet lobster and briny shrimp provides complex flavor layers that elevate this beyond traditional enchiladas. For an elegant presentation, serve individual portions with the garnishes artfully arranged alongside crisp jicama slaw.

Quick and Easy Microwave Enchirito

Here’s a fuss-free way to enjoy a Tex-Mex favorite without turning on the stove. This microwave enchirito comes together in minutes, using simple ingredients for a satisfying meal. Let’s walk through each step to ensure your dish turns out perfectly.

Ingredients

– 1 large flour tortilla
– ½ cup cooked, seasoned ground beef (warmed)
– ¼ cup refried black beans (room temperature)
– ⅓ cup sharp cheddar cheese, freshly grated
– 2 tbsp enchilada sauce (red, medium spice)
– 1 tbsp crema Mexicana
– 1 tbsp fresh cilantro, finely chopped

Instructions

1. Place the flour tortilla on a microwave-safe plate.
2. Evenly spread the refried black beans over the center of the tortilla, leaving a 1-inch border.
3. Spoon the warmed, seasoned ground beef in a line down the middle of the beans.
4. Sprinkle ¼ cup of the freshly grated sharp cheddar cheese over the beef.
5. Fold the sides of the tortilla inward, then roll tightly from the bottom to form a sealed cylinder.
6. Place the enchirito seam-side down on the plate.
7. Pour the red enchilada sauce evenly over the top, covering the entire surface.
8. Sprinkle the remaining grated sharp cheddar cheese over the sauce.
9. Microwave on high power for 45–60 seconds, until the cheese is fully melted and bubbly. (Tip: If your microwave lacks a turntable, rotate the plate halfway through for even heating.)
10. Remove the plate using oven mitts—it will be hot.
11. Drizzle the crema Mexicana in a zigzag pattern over the enchirito.
12. Garnish with the finely chopped fresh cilantro.
13. Let rest for 1 minute before serving to allow the filling to set. (Tip: Resting prevents the tortilla from becoming soggy from steam.)

Creamy, cheesy, and warmly spiced, this enchirito delivers a comforting texture with a crisp-edged tortilla and molten center. For a vibrant twist, serve alongside pickled red onions or a crisp jicama salad to balance the richness.

Low-Carb Enchirito with Lettuce Wraps

A perfectly balanced low-carb dinner awaits with this enchirito recipe that transforms traditional Mexican flavors into a fresh, lettuce-wrapped delight. Assembling this dish requires careful layering of seasoned proteins and vibrant toppings between crisp lettuce leaves. Follow these precise steps to create a restaurant-quality meal that satisfies cravings while keeping carbohydrates in check.

Ingredients

– 1 lb grass-fed ground beef (85/15 lean-to-fat ratio)
– 2 tbsp avocado oil
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 2 tbsp ancho chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 cup tomato paste
– 1/2 cup beef bone broth
– 8 large butter lettuce leaves
– 1 cup shredded Monterey Jack cheese
– 1/2 cup crumbled cotija cheese
– 1/4 cup chopped fresh cilantro
– 1/2 cup pico de gallo
– 1/4 cup sliced black olives

Instructions

1. Heat avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
2. Add finely diced yellow onion and sauté for 4-5 minutes until translucent and lightly caramelized.
3. Incorporate minced garlic and cook for 45 seconds until fragrant but not browned.
4. Add grass-fed ground beef, breaking it apart with a wooden spoon, and cook for 6-8 minutes until thoroughly browned.
5. Sprinkle ancho chili powder, ground cumin, and smoked paprika over the beef mixture, stirring constantly for 1 minute to toast the spices.
6. Stir in tomato paste and cook for 2 minutes until it darkens slightly and coats the meat.
7. Pour in beef bone broth, scraping any browned bits from the skillet bottom, and simmer for 5-7 minutes until the liquid reduces by half.
8. Remove the skillet from heat and let the beef mixture rest for 3 minutes to allow flavors to meld.
9. Arrange butter lettuce leaves on a clean work surface, ensuring they’re completely dry to prevent sogginess.
10. Spoon approximately 1/4 cup of the beef mixture onto the center of each lettuce leaf.
11. Top each portion with shredded Monterey Jack cheese, allowing the residual heat to begin melting it.
12. Garnish with crumbled cotija cheese, chopped fresh cilantro, pico de gallo, and sliced black olives.
13. Fold the lettuce leaves gently around the filling, creating secure wraps that contain all components.

Butter lettuce provides the ideal structural foundation with its cup-like shape and delicate crunch. The combination of melted Monterey Jack and salty cotija cheeses creates a luxurious texture against the spiced beef filling. For an elegant presentation, arrange two wraps per plate and drizzle with crema or serve alongside roasted poblano peppers.

Sweet and Spicy Pineapple Enchirito

Let’s create a fusion masterpiece that combines tropical sweetness with savory spice in perfect harmony. This Sweet and Spicy Pineapple Enchirito brings together the best of Mexican and Caribbean flavors in one satisfying dish that’s surprisingly simple to prepare, even for kitchen newcomers.

Ingredients

– 1 lb ground pasture-raised beef
– 1 cup fresh pineapple, finely diced
– 1 medium yellow onion, finely minced
– 2 cloves garlic, microplaned
– 2 tbsp clarified butter
– 1 cup canned red enchilada sauce
– 4 large flour tortillas
– 1 cup Monterey Jack cheese, freshly grated
– 1 tsp chipotle chili powder
– ½ tsp ground cumin
– ¼ cup fresh cilantro, chiffonade cut
– 1 tbsp freshly squeezed lime juice

Instructions

1. Heat a large cast-iron skillet over medium-high heat for 2 minutes until evenly heated.
2. Add 2 tablespoons of clarified butter to the skillet and swirl to coat the surface completely.
3. Sauté 1 finely minced yellow onion for 4-5 minutes until translucent and fragrant.
4. Add 1 lb ground pasture-raised beef, breaking it apart with a wooden spoon into small crumbles.
5. Cook the beef mixture for 6-7 minutes until thoroughly browned and no pink remains visible.
6. Stir in 2 microplaned garlic cloves and cook for 45 seconds until aromatic but not burned.
7. Sprinkle 1 teaspoon chipotle chili powder and ½ teaspoon ground cumin over the meat mixture.
8. Add 1 cup finely diced fresh pineapple and cook for 3 minutes until pineapple softens slightly.
9. Pour in 1 cup red enchilada sauce and bring to a gentle simmer for 2 minutes.
10. Remove the skillet from heat and stir in 1 tablespoon freshly squeezed lime juice.
11. Preheat your oven to 375°F and lightly grease a 9×13 baking dish.
12. Spoon equal portions of the filling onto the center of 4 large flour tortillas.
13. Roll each tortilla tightly around the filling, tucking in the ends to create sealed packets.
14. Arrange the rolled enchiritos seam-side down in the prepared baking dish.
15. Pour any remaining sauce from the skillet over the assembled enchiritos.
16. Sprinkle 1 cup freshly grated Monterey Jack cheese evenly over the top.
17. Bake at 375°F for 12-15 minutes until cheese is completely melted and bubbly.
18. Remove from oven and let rest for 3 minutes before serving.
19. Garnish with ¼ cup cilantro cut in chiffonade just before serving.

Here’s what makes this dish truly special: the caramelized pineapple creates pockets of sweet contrast against the smoky chipotle heat, while the melted Monterey Jack provides a creamy counterpoint to the tender beef filling. Serve these enchiritos alongside a crisp jicama slaw or break them open over cilantro-lime rice for a complete meal that balances sweet, spicy, and savory in every bite.

Buffalo Chicken Enchirito

Ready to elevate your weeknight dinner game with a fusion masterpiece that combines the bold flavors of Buffalo wings with the comforting structure of Mexican cuisine? This Buffalo Chicken Enchirito recipe guides you through creating a perfectly balanced dish where spicy, tangy, and creamy elements unite in a baked tortilla package. Let’s begin our culinary journey with careful preparation and precise technique.

Ingredients

– 2 cups cooked, shredded pasture-raised chicken breast
– 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
– 4 tablespoons unsalted European-style butter
– 1/2 cup crumbled artisanal blue cheese
– 1/2 cup full-fat sour cream
– 4 large flour tortillas (10-inch diameter)
– 2 cups shredded sharp white cheddar cheese
– 1/4 cup finely diced celery
– 1/4 cup sliced scallions
– 1 15-ounce can premium red enchilada sauce
– 1 tablespoon extra virgin olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Combine shredded chicken, hot sauce, and melted butter in a medium mixing bowl, tossing until the chicken is uniformly coated.
3. Warm the tortillas in a dry skillet over medium heat for 15 seconds per side to make them pliable.
4. Place 1/2 cup of the buffalo chicken mixture in the center of each tortilla.
5. Sprinkle 2 tablespoons of blue cheese over the chicken on each tortilla.
6. Fold the sides of each tortilla inward, then roll tightly from bottom to top to form enchiladas.
7. Arrange the enchiladas seam-side down in the prepared baking dish.
8. Pour the enchilada sauce evenly over all four enchiladas, ensuring complete coverage.
9. Distribute the shredded cheddar cheese uniformly across the top of the sauced enchiladas.
10. Bake at 375°F for 18-22 minutes until the cheese is fully melted and beginning to brown at the edges.
11. Remove from oven and let rest for 5 minutes to allow the filling to set.
12. Top each enchilada with a dollop of sour cream, diced celery, and sliced scallions.

You’ll notice the tortillas achieve a perfect textural balance—crisp edges giving way to a tender, saucy interior. The sharp blue cheese provides a pungent counterpoint to the vinegar-forward hot sauce, while the cool sour cream and crunchy celery create refreshing contrast. Consider serving these alongside crisp jicama sticks or atop a bed of butter lettuce for a deconstructed presentation that highlights each component.

Brunch Enchirito with Avocado and Salsa

Many home cooks find brunch preparation intimidating, but this Brunch Enchirito with Avocado and Salsa simplifies the process with clear, methodical steps that build confidence through precision. Mastering this dish requires attention to temperature control and ingredient preparation, transforming basic components into a harmonious breakfast experience. Follow each instruction carefully to achieve the perfect balance of textures and flavors in every bite.

Ingredients

• 4 large pasture-raised eggs, lightly beaten
• 1 cup Monterey Jack cheese, freshly grated
• 2 tablespoons clarified butter
• 4 large flour tortillas (10-inch diameter)
• 1 ripe Hass avocado, thinly sliced
• 1/2 cup fresh salsa verde
• 1/4 cup crème fraîche
• 2 tablespoons chopped fresh cilantro
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Heat a 10-inch non-stick skillet over medium heat until a water droplet sizzles upon contact.
2. Add 1 tablespoon clarified butter to the skillet, swirling to coat the surface evenly.
3. Pour the lightly beaten pasture-raised eggs into the skillet, tilting to distribute them in a thin layer.
4. Cook the eggs for 90 seconds without stirring to set the bottom layer.
5. Gently push the set edges toward the center using a silicone spatula, allowing uncooked egg to flow to the edges.
6. Continue this pushing motion every 30 seconds until the eggs form soft curds but remain slightly moist, approximately 3-4 minutes total.
7. Season the eggs with fine sea salt and freshly ground black pepper, then transfer to a plate.
8. Wipe the skillet clean with a paper towel and return to medium heat.
9. Warm each flour tortilla for 20 seconds per side until pliable but not crisp.
10. Divide the scrambled eggs evenly among the center of each warmed tortilla.
11. Sprinkle 1/4 cup freshly grated Monterey Jack cheese over the eggs on each tortilla.
12. Fold the tortilla edges over the filling, creating a rectangular packet with sealed ends.
13. Heat the remaining 1 tablespoon clarified butter in the skillet over medium heat.
14. Place the enchiritos seam-side down in the skillet and cook for 2 minutes until golden brown.
15. Carefully flip each enchirito using a wide spatula and cook for another 2 minutes until the second side is golden.
16. Arrange the cooked enchiritos on serving plates and top with thinly sliced Hass avocado.
17. Drizzle 2 tablespoons fresh salsa verde over each enchirito in a zigzag pattern.
18. Garnish with a dollop of crème fraîche and a sprinkle of chopped fresh cilantro.

For optimal texture, serve immediately while the tortilla retains its crisp exterior against the creamy avocado and fluffy eggs. The clarified butter creates a richer flavor profile than standard butter while providing a higher smoke point for perfect browning. Fresh salsa verde cuts through the richness with its bright acidity, creating a balanced bite that feels both indulgent and refreshing.

BBQ Pulled Pork Enchirito

Let’s master the art of combining two beloved comfort foods into one spectacular dish. Learning to build these BBQ Pulled Pork Enchiritos will give you a versatile, crowd-pleasing meal that’s perfect for weeknight dinners or casual entertaining. We’ll walk through each technique methodically to ensure perfect results every time.

Ingredients

– 2 cups slow-cooked pulled pork shoulder
– 4 large flour tortillas (10-inch diameter)
– 1 cup sharp cheddar cheese, freshly grated
– 1/2 cup prepared barbecue sauce
– 1/4 cup red enchilada sauce
– 2 tablespoons unsalted butter, clarified
– 1/4 cup fresh cilantro leaves, roughly chopped
– 1/2 cup red onion, finely diced
– 1/4 cup crumbled cotija cheese

Instructions

1. Preheat your oven to 375°F and position the rack in the center of the oven.
2. Warm the 2 cups of slow-cooked pulled pork shoulder in a skillet over medium heat for 3-4 minutes until heated through.
3. Stir in 1/2 cup of prepared barbecue sauce until the pork is evenly coated and glossy.
4. Heat a separate skillet over medium heat and brush with 1 tablespoon of clarified unsalted butter.
5. Warm each 10-inch flour tortilla for 15-20 seconds per side until pliable but not crispy.
6. Spoon one-quarter of the barbecue pulled pork mixture onto the center of each warmed tortilla.
7. Sprinkle 1/4 cup of freshly grated sharp cheddar cheese over the pork on each tortilla.
8. Roll each tortilla tightly, tucking in the sides as you go to create a secure cylinder.
9. Place the rolled enchiritos seam-side down in a baking dish just large enough to hold them snugly.
10. Pour 1/4 cup of red enchilada sauce evenly over the top of all four enchiritos.
11. Sprinkle the remaining 1/4 cup of freshly grated sharp cheddar cheese over the sauced enchiritos.
12. Bake at 375°F for 12-15 minutes until the cheese is fully melted and bubbly with golden edges.
13. Remove from oven and let rest for 2 minutes to allow the fillings to set.
14. Garnish with 1/4 cup of roughly chopped fresh cilantro leaves, 1/2 cup of finely diced red onion, and 1/4 cup of crumbled cotija cheese.

Mastering this fusion creates a textural symphony where the tender pulled pork contrasts beautifully with the crisp tortilla edges. The smoky barbecue notes meld surprisingly well with the tangy enchilada sauce, creating layers of flavor that evolve with each bite. Consider serving these alongside pickled jalapeños and a cool avocado crema to balance the rich, savory elements.

Conclusion

Clearly, these 28 enchirito recipes offer endless inspiration for taco lovers seeking delicious twists on a classic favorite. We hope you’ll try a few, leave a comment sharing your top picks, and pin your favorites to Pinterest to spread the enchirito love!