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