{"id":5618,"date":"2025-04-30T10:22:14","date_gmt":"2025-04-30T10:22:14","guid":{"rendered":"https:\/\/consultationforyou.com\/?p=5618"},"modified":"2025-04-30T10:22:14","modified_gmt":"2025-04-30T10:22:14","slug":"copycat-of-an-old-classic-mexican-the-enchirito","status":"publish","type":"post","link":"https:\/\/consultationforyou.com\/?p=5618","title":{"rendered":"Copycat of An Old Classic mexican \u2013 The Enchirito"},"content":{"rendered":"

\"\"<\/p>\n

Ingredients (Serves 4)<\/h2>\n

For the Enchirito Filling:<\/h3>\n

1 lb (450g) ground beef<\/p>\n

1 small onion, finely diced<\/p>\n

2 garlic cloves, minced<\/p>\n

1 tbsp taco seasoning (or 1 tsp each of chili powder, cumin, and paprika)<\/p>\n

1\/2 tsp salt<\/p>\n

1\/4 tsp black pepper<\/p>\n

1 cup refried beans (canned or homemade)<\/p>\n

4 large flour tortillas (10-inch)<\/p>\n

For the Enchilada Sauce:<\/h3>\n

2 tbsp vegetable oil<\/p>\n

2 tbsp all-purpose flour<\/p>\n

2 tbsp chili powder<\/p>\n

1 tsp ground cumin<\/p>\n

1\/2 tsp garlic powder<\/p>\n

1\/2 tsp onion powder<\/p>\n

1\/4 tsp cayenne pepper (optional, for heat)<\/p>\n

2 cups chicken broth<\/p>\n

1 can (8 oz) tomato sauce<\/p>\n

Salt to taste<\/p>\n

For Topping:<\/h3>\n

1.5 cups shredded cheddar cheese (or a Mexican blend)<\/p>\n

1\/2 cup sliced black olives<\/p>\n

1\/4 cup green onions, chopped (optional)<\/p>\n

For the Seasoned Potatoes:<\/h3>\n

1 lb (450g) potatoes, peeled and diced into 1-inch cubes<\/p>\n

1 tbsp olive oil<\/p>\n

1 tsp chili powder<\/p>\n

1\/2 tsp cumin<\/p>\n

1\/2 tsp salt<\/p>\n

1\/4 tsp black pepper<\/p>\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n

<\/p>\n

\"\"<\/p>\n

Instructions<\/h2>\n

1. Prepare the Seasoned Potatoes:<\/h3>\n

Preheat your oven to 400\u00b0F (200\u00b0C). Toss the diced potatoes with olive oil, chili powder, cumin, salt, and black pepper.<\/p>\n

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.<\/p>\n

2. Make the Enchilada Sauce:<\/h3>\n

In a medium saucepan, heat the vegetable oil over medium heat. Whisk in the flour and cook for 1 minute to form a roux.<\/p>\n

Add the chili powder, cumin, garlic powder, onion powder, and cayenne (if using), stirring for 30 seconds until fragrant.<\/p>\n

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.<\/p>\n

3. Cook the Beef Filling:<\/h3>\n

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.<\/p>\n

Add the diced onion and garlic, cooking for 2-3 minutes until softened.<\/p>\n

Stir in the taco seasoning, salt, and black pepper. Cook for another 1-2 minutes. Remove from heat and set aside.<\/p>\n

4. Assemble the Enchiritos:<\/h3>\n

Warm the flour tortillas in the microwave for 20 seconds to make them pliable.<\/p>\n

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).<\/p>\n

Roll each tortilla tightly around the filling and place seam-side down in a baking dish.<\/p>\n

5. Top and Bake:<\/h3>\n

Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered.<\/p>\n

Sprinkle the shredded cheese and sliced black olives on top.<\/p>\n

Bake in the preheated oven at 400\u00b0F (200\u00b0C) for 10-15 minutes, or until the cheese is melted and bubbly.<\/p>\n

6. Serve:<\/h3>\n

Plate each enchirito and garnish with chopped green onions if desired.<\/p>\n

Serve with the seasoned potatoes on the side.<\/p>\n

Notes<\/h2>\n

For a spicier kick, add diced jalape\u00f1os to the beef filling.<\/p>\n

You can substitute the ground beef with shredded chicken or pork if preferred.<\/p>\n

Enjoy your Copycat Enchirito!<\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":1,"featured_media":5620,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-5618","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"yoast_head":"\nCopycat of An Old Classic mexican \u2013 The Enchirito - C 4 YOU<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/consultationforyou.com\/?p=5618\" \/>\n<link rel=\"next\" href=\"https:\/\/consultationforyou.com\/?p=5618&page=2\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Copycat of An Old Classic mexican \u2013 The Enchirito - 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