Taco Bell Copycat Enchirito Recipe

Taco Bell Copycat Enchirito Recipe

Well guys… I’ve been in severe depression ever since the Enchirito left Taco Bell’s menu. Yeah, yeah… I know they had a smothered burrito for a while, but it just wasn’t the same. I managed to make something similar kind of by accident. I was really hungry for some enchiladas with a red sauce. I realized what I really wanted was an enchirito, so I got to work. What I came up with was somewhat similar, so I guess it will do for now. I’ll keep you updated as I perfect it!


  • 1 lb ground beef
  • 2 (14.5 oz) cans red enchilada sauce (I used mild, but hot could work too if you enjoy your food a little spicier)
  • 1/2 yellow onion, diced
  • 1 4oz can mild green Chile peppers
  • 6 burrito size flour tortillas
  • Shredded cheddar, cheddar jack, or monterey jack cheese (whatever you have on hand will work great!)
  • Black olives (optional, for topping)
  • Sour cream (optional, for topping)
  • Diced green onion (optional, for topping)


  1. Preheat the oven to 350 degrees Fahrenheit.
  1. Brown the ground beef and onion until cooked through thoroughly and onion is translucent. Drain/remove the excess fat.
  1. Mix 1 can of red enchilada sauce and 1 can of green chiles with the browned ground beef until well combined.
  2. Pour 1/2 can of red enchilada sauce evenly in the bottom of a 9″ x 13″ glass baking pan.
  3. Spread aluminum foil on your work surface to assemble the enchiladas for easy clean up.
  4. Lay out 6 tortillas and fill each tortilla with shredded cheese and the beef and sauce mixture. Roll each tortilla up and place in the sauce lined baking dish.
  1. Top enchiladas with shredded cheese and cover with aluminum foil.
  2. Bake covered 20 minutes. Remove the foil and bake an additional 10 minutes or until cheese is melted.
  3. Top with sour cream, black olives, or diced green onion if desired. Serve and enjoy!

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