Copycat of An Old Classic mexican – The Enchirito

Ingredients (Serves 4)

For the Enchirito Filling:

1 lb (450g) ground beef

1 small onion, finely diced

2 garlic cloves, minced

1 tbsp taco seasoning (or 1 tsp each of chili powder, cumin, and paprika)

1/2 tsp salt

1/4 tsp black pepper

1 cup refried beans (canned or homemade)

4 large flour tortillas (10-inch)

For the Enchilada Sauce:

2 tbsp vegetable oil

2 tbsp all-purpose flour

2 tbsp chili powder

1 tsp ground cumin

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp cayenne pepper (optional, for heat)

2 cups chicken broth

1 can (8 oz) tomato sauce

Salt to taste

For Topping:

1.5 cups shredded cheddar cheese (or a Mexican blend)

1/2 cup sliced black olives

1/4 cup green onions, chopped (optional)

For the Seasoned Potatoes:

1 lb (450g) potatoes, peeled and diced into 1-inch cubes

1 tbsp olive oil

1 tsp chili powder

1/2 tsp cumin

1/2 tsp salt

1/4 tsp black pepper

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