Instructions
1. Prepare the Seasoned Potatoes:
Preheat your oven to 400°F (200°C). Toss the diced potatoes with olive oil, chili powder, cumin, salt, and black pepper.
Spread the potatoes in a single layer on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden and crispy. Set aside.
2. Make the Enchilada Sauce:
In a medium saucepan, heat the vegetable oil over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
Add the chili powder, cumin, garlic powder, onion powder, and cayenne (if using), stirring for 30 seconds until fragrant.
Gradually whisk in the chicken broth and tomato sauce. Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens. Season with salt to taste. Set aside.
3. Cook the Beef Filling:
In a large skillet, cook the ground beef over medium heat, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain excess fat.
Add the diced onion and garlic, cooking for 2-3 minutes until softened.
Stir in the taco seasoning, salt, and black pepper. Cook for another 1-2 minutes. Remove from heat and set aside.
4. Assemble the Enchiritos:
Warm the flour tortillas in the microwave for 20 seconds to make them pliable.
Spread 2-3 tbsp of refried beans down the center of each tortilla. Top with a portion of the beef mixture (about 1/4 of the total).
Roll each tortilla tightly around the filling and place seam-side down in a baking dish.
5. Top and Bake:
Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered.
Sprinkle the shredded cheese and sliced black olives on top.
Bake in the preheated oven at 400°F (200°C) for 10-15 minutes, or until the cheese is melted and bubbly.
6. Serve:
Plate each enchirito and garnish with chopped green onions if desired.
Serve with the seasoned potatoes on the side.
Notes
For a spicier kick, add diced jalapeños to the beef filling.
You can substitute the ground beef with shredded chicken or pork if preferred.
Enjoy your Copycat Enchirito!