Ingredients

For the Filling:

1 lb ground beef

1 can refried beans (15 oz)

1 teaspoon onion powder (optional)

1 teaspoon garlic powder

Salt and pepper to taste

4 large flour tortillas

For the Quick Red Chile Sauce:

2 tablespoons chili powder

1 teaspoon ground cumin

2 cloves garlic (minced)

2 cups chicken stock (or vegetable stock)

Salt to taste

For Topping:

1-2 cups shredded cheese (cheddar or a cheese blend)

12 black olives (sliced)

Optional: sour cream or chopped cilantro for garnish

Instructions

Make the Red Chile Sauce:

In a medium saucepan, combine chili powder, cumin, and minced garlic over medium heat. Cook for about 1 minute until fragrant.

Gradually whisk in the chicken stock. Bring to a simmer and cook for about 10 minutes, allowing it to thicken. Season with salt to taste.

Prepare the Filling:

In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat.

Stir in the refried beans, onion powder, garlic powder, salt, and pepper until heated through and well combined.

Assemble the Enchiritos:

Lay a tortilla flat and spoon some of the beef and bean mixture in the center.

Roll up the tortilla tightly and place it seam-side down in a baking dish.

Repeat with the remaining tortillas.

Top and Bake:

Pour the red chile sauce over the assembled enchiritos.

Sprinkle a generous amount of shredded cheese on top, then drizzle a little more sauce over the cheese.

Place the dish under the broiler for 1-2 minutes until the cheese is melted and bubbly (or microwave for a few seconds if using regular plates).

Serve:

Garnish with sliced black olives and any additional toppings like sour cream or cilantro.

Enjoy your homemade Enchirito!

Feel free to tweak the spices and toppings to suit your taste!