Enchiritos Food

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.

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.

ENCHARITOS

Steps:

• 1. Add oil to skillet over medium-high heat. Add onion and garlic, stir for a few minutes until onion becomes translucent. Add ground beef. Break up with spoon and continue to do so and stir until all meat is browned. Add cumin, salt and pepper. Stir and cook for a few minutes, then taste for seasoning.
• 2. Add refried beans, and mix to thoroughly combine. Let mixture cool for 10 minutes.
• 3. Lay one tortilla on a flat surface and spoon 3-4 tablespoons of the mixture and spread over the tortilla. Leave a quarter inch of space around the edge. Roll up the tortilla and place in a greased 9" x 13" baking dish. Repeat with remaining tortillas. Leave a little space between the rolls if you can. The number of rolls will depend on how much filling you use in each. (Leftover meat mixture can be refrigerated and is great for nachos.) Pour enchilada sauce over the rolls and covering the rolls completely with sauce. Sprinkle on grated cheese and top with olives and/or onions, if desired. Bake at 350F, uncovered, for 20-30 minutes. It's done when the cheese is melted and the sauce is bubbling around the sides.

COPYCAT TACO BELL ENCHIRITOS

Steps:

• Brown ground beef with onions.
• Stir in garlic for 1 minute.
• Drain off excess grease and add Taco seasoning and water like you are making taco meat.
• Stir in refried beans to the meat and cook over medium heat for 5 minutes.
• Remove from heat and prepare to assemble Enchiritos.
• Put a large spoon full of the meat/bean mixture into each tortilla.
• We like extra cheese so we add cheese inside as well.
• Roll like you would a burrito.
• Place in a microwave save casserole pan.
• Top with enchilada sauce, shredded cheese and black olives.
• Microwave for 1 - 2 minutes, or until cheese in melted.
• Garnish with sour cream and green onions and any other toppings you desire.
• Enjoy!

COPY CAT TACO BELL ENCHIRITO RECIPE

Steps:

• Brown ground beef in a skillet with onion and salt & pepper to taste. Drain off any excess grease and mix in taco seasoning packet and 1/3 cup water, cover and simmer on low.
• Warm refried beans (or make according to my Restaurant Style Refried Beans Recipe)
• Place the tortillas between two damp paper towels and steam them in the microwave for about 30 seconds.
• Spread a layer of refried beans into the center of one tortilla, add a layer of taco meat over the top of the beans, tuck the ends of the tortilla in and roll up, placing it seam side down on a microwave-safe plate.
• Spoon red enchilada sauce over the top of the tortilla and sprinkle with shredded cheese.
• Place in the microwave and heat for 1-2 minutes, or until cheese is melty.
• Top with your favorite toppings if desired.

TACO BELL ENCHIRITO COPYCAT RECIPE

Steps:

• First of all, create a mixture of all the ingredients but don't mix the meat just yet.
• Next, stir the pot to ensure that the spices have created a perfect blend.
• Crumble the beef in a nonstick skillet until it turns brown.
• Once it's ready, you should take it off the stove.
• Make sure you don't keep it on the heat longer than this or you may end up ruining the taste. So, ensure you keep this in mind.
• Get a strainer and add the meat in it. Then use hot water to rinse it.
• Once the grease and water is drained from the beef, you should put it back in the pan. Now, stir the meat in the spice mix that contains ¾ cup of water.
• Next, simmer it on low/medium heat for up to 20 minutes. The idea is to cook away almost all of the moisture.
• Make sure to remove it from the stove before all of the moisture is gone.
• Place everything in a saucepan and simmer at low heat for 20 minutes. After 20 minutes, you should take the saucepan off the stove and let it sit for a while to cool down.

ENCHIRITO SAUCE

Steps:

• Put all ingredients into saucepan and blend with immersion blender.
• Simmer med low for 30 minutes.

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.

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.

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.