Easy Enchiritos Food

TACO BELL ENCHIRITO - COPYCAT RECIPE

Steps:

• Mix all the ingredients except the meat. Stir the spice mix well to make sure that all spices have been blended well. Crumble the ground beef into a large skillet (preferably nonstick) and brown, stirring well. Remove from the heat. Dump the meat into a strainer in the sink, rinse with hot water, and drain the water and grease from the beef. Return the beef to the pan. Stir in the spice mix and 3/4 to 1 cup water. Simmer on medium-low heat for 20 minutes, until most of the moisture has cooked away. Remove from heat before the meat is completely dry.
• Place in saucepan and stir well, simmer at a very low temperature for 15 - 20 minutes. Remove and cool.
• To assemble the enchirito spread 1/4 of the heated refried beans into the tortilla. Add ground beef to the tortilla. Roll the tortilla, and place seam side down in an ovenproof dish. Repeat with remaining tortillas. Cover with enchiritos with sauce, cheese, and chopped onions. Add slices of black olives if desired.
• Preheat oven to 350 degrees.
• Spray a 9 x 13-inch with non-stick spray. Place assembled enchiritos into the pan. Top with remaining sauce and shredded cheese. Place in the oven for about 15 minutes or until the cheese melts.

ENCHIRITOS

Steps:

• Preheat oven to 350 degrees F.
• Brown the ground beef and drain off the fat. If using chicken, just throw the taco seasoning with the chicken into a skillet. Follow the taco seasoning directions for the rest of this preparation.
• Warm the tortillas in the microwave, covered with a damp paper towel, for 1 minute.
• Open the can of beans and place 1 tablespoon (or more, if desired) down the middle of the tortilla. Spoon 2 tablespoons (or more, if desired) of the beef or chicken on top of the beans. Roll the tortilla up, the beans and protein lengthwise, leaving both ends open. Continue until all tortillas are used.
• Place rolled tortillas in a 13"x9" baking dish. I usually place the "seam" side down. Open the enchilada sauce and pour oven the rolled tortillas and top with as much cheese as desired. Place in the oven for approximately 10 minutes, or until cheese is melted. Top with any garnishes desired.

EASY BEEF ENCHILADAS

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
• In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce and the chiles.
• Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
• Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.

EASY ENCHIRITOS

Steps:

• Thaw burritos in refrigerator overnight.
• Preheat oven to 350°F.
• Lightly spray the inside of a 13x9-inch baking pan with cooking spray.
• Cut each burrito into thirds and place in pan.
• Pour enchilada sauce over burritos, then entire package of shredded cheese.
• Cover with foil.
• Bake 15 minutes before removing foil.
• Then bake additional 10-15 minutes until bubbly.

CHICKEN ENCHIRITOS

Steps:

• Poach chicken breasts in stock just until no longer pink. Remove, cool and shred with 2 forks.
• Make sauce: Saute onions, peppers and garlic in oil just until soft. Add oregano, cumin, salt and pepper. Add tomato sauce, stewed tomatoes, red enchilada sauce and green chiles.
• Spread enough sauce to cover the bottom of a 9" by 15" glass baking dish.
• Microwave 2 tortillas at a time for 15 seconds and assemble before microwaving the next 2.
• Assemble enchiritos: Spread center of a tortilla with about 2 T. beans, add about 3 T. shredded chicken and top with about 1/3 cup cheese. Roll up burrito-style, tucking in sides and place seam-side down in baking dish. Repeat until all tortillas are used. You will have to keep assessing amounts as you go to divide evenly.
• Pour the rest of the sauce over enchiritos and top with the rest of the cheese.
• Bake at 350°F for 1 hour, or until bubbly and cheese is beginning to brown.

ENCHIRITOS (MICRO MEXICAN MEAL)

Steps:

• Fry ground beef until no longer pink.
• Drain and add water and taco seasoning mix.
• Simmer for 10 minutes, or until thick and saucy.
• Wrap stack of tortillas in waxed paper or plastic wrap and place on microwavable plate.
• Heat for about 45 seconds.
• Spread each tortilla with a heaping tablespoon of refried beans and about 2 tablespoons of meat mixture.
• Tightly roll up the best you can (this part can get messy).
• Place side by side in a microwavable casserole or baking dish.
• Pour taco sauce all over the tops of enchiritos and then sprinkle with cheese.
• Microwave for 3 to 5 minutes, or until cheese is melted.
• Serve with chopped onions and sour cream to garnish tops.

ORIGINAL ENCHIRITOS (FROM TYSON)

Steps:

• Pre-heat oven to 350F.
• Grease bottom of 9x11 baking dish.
• In a medium skillet, brown ground beef with onion.
• Stir in refried beans, green chili peppers and 1 can enchilada sauce and heat until warm.
• Spoon 3 or 4 tablespoons of meat mxture onto a tortilla and sprinkle with cheese (reserve 6 oz. of cheese for topping).
• Fold tortilla around mixture and place in baking dish.
• Repeat with remaining meat mixture.
• Top with 1 can enchilada sauce and remaining grated cheese.
• Bake for 15- 20 minutes.