Instructions
1. Preheat the oven. Set the oven to 375°F. Lightly grease a 9-by-13-inch baking dish with cooking spray or a small amount of oil.
2. Brown the beef. Heat a large skillet over medium-high heat. Add the ground beef and diced onion, breaking the meat into small crumbles. Cook for 7–9 minutes, until the beef is browned and the onion is softened. Drain excess grease.
3. Season the filling. Stir in the taco seasoning, garlic powder, cumin, tomato paste, and water. Simmer for 3–5 minutes, stirring occasionally, until the mixture is thick, fragrant, and well coated. Remove from the heat.
4. Prepare the tortillas. Warm the flour tortillas in the microwave, covered with a damp paper towel, for 20–30 seconds. This makes them flexible and easier to roll without tearing.
5. Fill and roll. Divide the cooked beef mixture, rice, and about 1 cup of shredded cheddar cheese among the six tortillas. Spread the filling in a line down the center of each tortilla, then fold in the sides and roll tightly.
6. Arrange in the baking dish. Place the rolled tortillas seam-side down in the prepared dish, fitting them snugly together.
7. Add the enchilada sauce. Pour the red enchilada sauce evenly over the tortillas, making sure the tops and edges are covered. Sprinkle the remaining cheddar cheese over the sauce.
8. Bake until bubbling. Place the dish in the oven and bake uncovered for 20–25 minutes, until the sauce is bubbling around the edges and the cheese has melted completely.
9. Garnish and serve. Remove from the oven and let rest for 5 minutes. Top with diced white onion, tomatoes, sliced black olives, and fresh cilantro, if desired. Serve warm with extra enchilada sauce.
Variations
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Classic Enchirito style: Keep the filling simple with seasoned beef, refried beans, and diced onions for a more traditional fast-food-inspired version.
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Extra cheesy enchiritos: Add a layer of Monterey Jack or pepper Jack cheese inside each tortilla for an especially creamy filling.
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Bean and beef enchiritos: Replace half the ground beef with refried beans or drained black beans for a hearty variation.
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Spicy enchiritos: Use hot enchilada sauce and add diced jalapeños or a pinch of cayenne to the beef.
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Chicken enchiritos: Substitute shredded cooked chicken for the ground beef and season it with taco seasoning and cumin.
Tips
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Warm the tortillas before filling. Cold tortillas are more likely to crack when rolled. A brief warming makes them pliable and easier to handle.
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Keep the beef filling relatively dry. Simmer the meat mixture until most of the excess liquid has evaporated. A thick filling helps prevent soggy tortillas.
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Use freshly shredded cheese. Cheddar shredded from a block melts more smoothly and creates a richer, creamier topping.
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Cover the tortillas with sauce. Exposed tortilla edges can become dry and overly crisp during baking. Spread the enchilada sauce evenly over the entire dish.
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Let the enchiritos rest before serving. A few minutes of resting allows the sauce to settle and the filling to firm up slightly, making each portion easier to lift from the baking dish.
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Make ahead for easy dinners. Assemble the enchiritos and refrigerate, covered, for up to 24 hours before baking. Add a few extra minutes to the baking time if they go into the oven cold.
