Can I make these ahead of time?

Yes! This Taco Bell Enchirito recipe is perfect for prepping in advance. You can fully assemble the Enchiritos—beans, beef, sauce, cheese, everything—and store them in the fridge for up to 24 hours before baking. Just cover the dish tightly with foil or a lid. When you're ready to eat, bake as directed, adding a few extra minutes if it’s coming straight from the fridge. This is a great option for busy weeknights or when you want a no-fuss dinner ready to go.

What to serve with Enchiritos?

Enchiritos are flavorful and hearty on their own, but adding a few sides makes the meal feel complete. Mexican rice is a classic pairing because it absorbs the extra sauce and complements the filling. Street corn (elote) or a fresh corn salad adds sweetness and texture, while a simple green salad brings freshness and balance. Chips with guacamole or salsa are always a hit too, especially for casual meals or game night.

Can I make these without meat or use other meat?

Definitely. For a vegetarian version, just skip the beef and increase the amount of refried beans—or swap in black beans, lentils, or plant-based crumbles. If you want to use a different meat, ground turkey or shredded chicken work wonderfully. You’ll still season them with taco mix for that classic flavor, and the rest of the recipe stays the same. It’s one of the easiest ways to tailor this Enchirito recipe to your taste or dietary needs.

How to store leftover Enchiritos?

Leftovers keep beautifully. Once baked, let your Enchiritos cool, then store them in an airtight container in the fridge for up to 4 days. To reheat, pop them in the microwave or warm them in the oven at 325°F until heated through. You can also freeze them—wrap individual enchiritos in foil, place in a freezer-safe bag or container, and store for up to 2 months. Thaw overnight in the fridge before reheating. The sauce helps them stay moist, so they reheat really well without drying out.

Copycat Taco Bell Enchirito recipe You’ll Love

Description

A copycat version of Taco Bell’s famous Enchirito, made with soft flour tortillas, savory seasoned beef, refried beans, and smothered in red enchilada sauce and cheddar cheese.

Ingredients

Scale

8 medium flour tortillas
1 pound ground beef
16 ounces refried beans
½ onion, finely diced
28 ounces red enchilada sauce
8 ounces cheddar cheese, finely shredded
1 ounce taco seasoning mix
¼ cup black olives, sliced

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Instructions

Place flour tortillas on a plate and cover with a damp paper towel. Microwave for 30 seconds to soften, then set aside.
Cook ground beef in a skillet until browned and fully cooked. Stir in taco seasoning mix and mix well.
Take one tortilla and spread about 2 tablespoons of refried beans down the middle. Add ¼ cup of the seasoned ground beef and top with some diced onions.
Roll up the tortilla and place it seam-side down in a lightly greased 9×13-inch baking dish. Repeat with remaining tortillas.
Pour the red enchilada sauce evenly over the rolled tortillas.
Sprinkle finely shredded cheddar cheese over the top.
Bake in a preheated oven at 350°F (175°C) for 15 minutes.
Remove from oven and let rest for 5 minutes. Top with sliced black olives and serve.

Notes

Microwaving the tortillas makes them easier to roll without tearing.
You can use store-bought or homemade enchilada sauce.
Customize with additional toppings like sour cream or jalapeños if desired.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican-American

Nutrition

Serving Size: 1 enchirito
Calories: 445 kcal
Sugar: 10 g
Sodium: 1982 mg
Fat: 24 g
Saturated Fat: 11 g
Unsaturated Fat: 9 g
Trans Fat: 1 g
Carbohydrates: 33 g
Fiber: 6 g
Protein: 23 g
Cholesterol: 69 mg