My daughter asked if I’d make chicken enchiladas for her. Sure, I said, except that I only had white flour tortillas (not the traditional corn), and I wanted to add beans for a little more protein and bulk. They were going to be something of an enchilada and something of a burrito. Thus, Chicken Enchiritos were born – and were delicious!
Everyone Around the Table Chicken Enchiritos
Approximately 1 cup cooked chicken, diced *
1 can refried beans (could be black refries too, per your preference)
Approximately 2 cups shredded Mexican Blend cheese or just cheddar or Monterrey Jack
1 can Enchilada Sauce
Small flour tortillas
Pre-heat the oven to 325 degrees.
Apply non-stick cooking spray to a 9 X 11 glass baking dish, like Pyrex, bottom and sides.
Mix the diced chicken and refried beans together in a bowl.
Place a tortilla on a cutting board and place a large spoonful of the chicken and beans mixture lengthwise, toward one end of the tortilla. Note, this is not the typical enchilada method which has one heating the sauce in a skillet and dipping the corn tortilla in on both sides before filling.
Sprinkle a little cheese over the mixture.
Roll the tortilla starting at the chicken/beans/cheese end and place it seam side down in the pan.
Continue filling and rolling the tortillas, placing them right next to each other in the pan. It’s okay to squish them in a little bit. And you may have to put a couple going the other direction depending on the size of your tortillas.
When the pan is filled, slowly drizzle the can of Enchilada sauce over the rolls, trying to cover them completely. If they didn’t get covered evenly, chances are, there’s some pooled between the rolls. Spoon that out and drizzle it over any bare parts.
Sprinkle cheese over the whole thing. Cover it loosely with aluminum foil.
Bake with foil on for 20 minutes. Then remove the foil and rotate the pan, baking for another 20 minutes. The cheese on top should be melted and the Enchiritos should be heated through.
Serve them with sour cream and avocado. Do it up even more with diced tomatoes and red onion and cilantro.
*We’d made two baked chickens one Sunday and froze one, after taking it apart.
One thought on “Chicken Enchiritos”