Name: Enchirito (Taco Bell Copycat)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican-American
Ingredients: 8 flour tortillas; 1 pound ground chicken; 16 ounces refried beans; ½ onion, finely diced; 28 ounces red enchilada sauce; 8 ounces cheddar cheese, finely shredded; 1 ounce taco seasoning mix; ¼ cup black olives, sliced

A delicious homemade version of the classic Taco Bell favorite that combines the best of enchiladas and burritos in one satisfying dish. This Enchirito recipe delivers all the flavors you remember with simple ingredients you can find at any grocery store.

Why You’ll Love This Recipe

This Enchirito recipe brings fast food comfort to your kitchen with the added benefit of fresh ingredients and customizable options. It’s perfect for those nostalgic Taco Bell cravings but made better with homemade care. The combination of soft flour tortillas, seasoned meat, and rich enchilada sauce creates a satisfying meal that’s both familiar and elevated. Plus, it’s ideal for family dinners – you can easily double the recipe for larger gatherings or meal prep for convenient leftovers throughout the week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Flour tortillas create the perfect wrapper for this dish, offering a soft texture that soaks up the enchilada sauce while maintaining structural integrity better than corn tortillas would for this particular recipe.

Ground chicken provides a lighter protein alternative to the traditional beef, with a mild flavor that beautifully absorbs the taco seasoning. You can easily substitute ground turkey, beef, or even a plant-based alternative if preferred.

Refried beans add creaminess and substance to the filling, creating that authentic Enchirito experience. They also add protein and fiber, making the dish more satisfying.

Onion brings essential aromatic flavor and a slight crunch to contrast with the softer textures. The fine dice ensures it cooks quickly and distributes evenly throughout the dish.

Red enchilada sauce is the key flavor component that transforms this from a simple burrito to an Enchirito. Its tangy, slightly spicy profile infuses the entire dish with Mexican-inspired flavor.

Cheddar cheese creates that irresistible melty, gooey topping that browns beautifully in the oven. For an even more authentic taste, consider using a combination of cheddar and monterey jack.

Taco seasoning mix infuses the ground chicken with classic Mexican-inspired flavors. While the recipe calls for a pre-made mix for convenience, you can easily make your own blend with chili powder, cumin, garlic powder, oregano, and paprika.

Black olives contribute a distinctive briny flavor and visual appeal as a finishing touch. They’re optional but provide that classic Enchirito appearance and flavor contrast.

Directions

Place your flour tortillas on a plate and cover with a damp paper towel. Microwave for 30 seconds. Remove from the microwave and set aside to make rolling easier.
Cook ground chicken until done. Mix taco seasoning mix into the ground chicken.
Take one flour tortilla and spread about 2 tablespoons of refried beans down the middle. Top the beans with ¼ cup of ground chicken, followed by diced onions. Roll the tortilla up and repeat until all tortillas are filled.
Place rolled tortillas seam side down in a lightly greased 9×13 baking dish. Cover with red enchilada sauce.
Finely shred cheddar cheese and top the enchiritos with it. Bake in the oven at 350°F for 15 minutes.
Allow the enchiritos to rest for 5 minutes before topping with sliced black olives and serving.

Servings and Timing

This recipe makes 8 enchiritos, serving approximately 4 people (2 enchiritos per person). The entire dish comes together in just 35 minutes, with 10 minutes of prep time and 25 minutes of cooking time. Each serving contains approximately 350 calories, making it a reasonable option for a satisfying dinner when paired with a side salad or vegetable.

Variations

Vegetarian Enchirito: Skip the ground chicken and double up on the refried beans, or add seasoned black beans and sautéed bell peppers for a hearty meat-free version.

Spicy Version: Add diced jalapeños to the filling and use a hot enchilada sauce for those who enjoy extra heat. Top with pepper jack cheese instead of cheddar.

Breakfast Enchirito: Replace the ground chicken with scrambled eggs and breakfast sausage for a morning-friendly version. Add some diced potatoes to the filling for extra heartiness.

Green Enchirito: Substitute green enchilada sauce (salsa verde) for the red sauce for a tangier flavor profile. This pairs particularly well with chicken.

Loaded Enchirito: Add extra toppings after baking like diced tomatoes, shredded lettuce, sour cream, and guacamole for a fully loaded experience.

Storage/Reheating

Refrigeration: Store leftover enchiritos in an airtight container in the refrigerator for up to 3 days. For best results, store any fresh toppings like additional olives separately.

Freezing: These enchiritos freeze remarkably well. Wrap individual portions in aluminum foil, then place in a freezer bag for up to 2 months. Label with the date for easy reference.

Reheating from Refrigerated: For best results, reheat in a 350°F oven for about 15-20 minutes until heated through. You can also microwave individual enchiritos for 1-2 minutes, though the tortilla may become slightly softer.

Reheating from Frozen: For best results, thaw overnight in the refrigerator before reheating in a 350°F oven for 20-25 minutes. If reheating directly from frozen, bake covered with foil for about 30-35 minutes, then uncover for the last 5-10 minutes to crisp up the cheese.

FAQs

Can I use corn tortillas instead of flour tortillas?

While you can substitute corn tortillas, they’re more likely to crack when rolled. If using corn tortillas, warm them slightly longer and consider dipping them briefly in warm enchilada sauce before filling to make them more pliable.

Is there a way to make this recipe healthier?

Absolutely! Use whole wheat tortillas, lean ground turkey or chicken, low-fat cheese, and fat-free refried beans. You can also increase the vegetable content by adding diced bell peppers, corn, or zucchini to the filling.

Can I make this recipe ahead of time?

Yes, you can assemble the enchiritos up to 24 hours in advance and refrigerate them covered. Add about 5-10 minutes to the baking time if cooking directly from the refrigerator.

What sides go well with Enchiritos?

Mexican rice, a simple green salad, corn salad, or refried beans make excellent side dishes. For a complete Taco Bell-inspired meal, serve with Mexican pizza or cinnamon twists.

Can I use store-bought rotisserie chicken instead of ground chicken?

Absolutely! Shredded rotisserie chicken makes a great time-saving alternative. Simply shred the chicken and mix with the taco seasoning and a tablespoon of water before using.

How spicy is this recipe?

As written, this recipe is mildly spicy, suitable for most family members. The heat level comes primarily from the enchilada sauce and taco seasoning. Choose mild, medium, or hot versions of these ingredients to control the spice level.

Can I make my own enchilada sauce?

Yes! Homemade enchilada sauce is simple to make from tomato sauce, broth, and spices. Many recipes are available online and the homemade version typically has less sodium and no preservatives.

What cheese works best if I don’t have cheddar?

Monterey jack, pepper jack, or a Mexican cheese blend all work wonderfully in this recipe. For an authentic Taco Bell flavor, a combination of cheddar and monterey jack is ideal.

Can I make this in a slow cooker?

While the traditional method uses an oven, you can adapt this for a slow cooker. Layer the rolled enchiritos in the slow cooker, cover with sauce and cheese, and cook on low for 2-3 hours until heated through and the cheese is melted.

How do I prevent the enchiritos from becoming soggy?

To prevent sogginess, don’t add too much sauce before baking. You can also serve additional warm sauce on the side. Additionally, allowing the enchiritos to rest for 5 minutes after baking helps the tortillas firm up slightly before serving.

Conclusion

This homemade Enchirito recipe perfectly captures the beloved flavors of the Taco Bell classic while allowing you to control the ingredients and customize to your preferences. The combination of soft tortillas, seasoned meat, creamy beans, and tangy enchilada sauce creates a comforting dish that’s sure to satisfy cravings and become a family favorite. Whether you’re a longtime fan of the original or trying it for the first time, these enchiritos offer a perfect blend of convenience and homemade quality that makes for a satisfying meal any night of the week.