Chicken Enchiritos

"I don't care for corn tortillas, but LOVE flour tortillas! I wanted to make enchiladas, but as I was preparing them, this is what evolved. Absolutely one of the best Mexican-style dishes I've made! I used Goya Ranchero refried beans and Goya spicy tomato sauce with chiles."
 
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photo by linguinelisa photo by linguinelisa
photo by linguinelisa
Ready In:
1hr 30mins
Ingredients:
17
Yields:
8 enchiritos
Serves:
4
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ingredients

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directions

  • Poach chicken breasts in stock just until no longer pink. Remove, cool and shred with 2 forks.
  • Make sauce: Saute onions, peppers and garlic in oil just until soft. Add oregano, cumin, salt and pepper. Add tomato sauce, stewed tomatoes, red enchilada sauce and green chiles.
  • Spread enough sauce to cover the bottom of a 9" by 15" glass baking dish.
  • Microwave 2 tortillas at a time for 15 seconds and assemble before microwaving the next 2.
  • Assemble enchiritos: Spread center of a tortilla with about 2 T. beans, add about 3 T. shredded chicken and top with about 1/3 cup cheese. Roll up burrito-style, tucking in sides and place seam-side down in baking dish. Repeat until all tortillas are used. You will have to keep assessing amounts as you go to divide evenly.
  • Pour the rest of the sauce over enchiritos and top with the rest of the cheese.
  • Bake at 350°F for 1 hour, or until bubbly and cheese is beginning to brown.

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Reviews

  1. I love enchiritos so I was anxious to try this recipe. I made the following changes to the original recipe: I used 4 legs and 4 thighs instead of breasts and wasn't able to find Mexican tomato sauce so I used regular tomato sauce and added a 1/2 tsp. of chili powder to the sauce. I also bought the wrong size tortillas....mine were about 7-inches instead of 10 but they worked out fine. I liked the recipe basically but felt that the sauce was a little strong. I had sauce left over, that might have been because of using the smaller tortillas. I think it might be better to leave out the tomato sauce and perhaps to let the sauce simmer for 20-30 minutes for the flavors to blend. Thanks for posting! Made for My 3 Chefs 2013.
     
  2. DEEEEE-LICIOUS!<br/><br/>Used Cheddar-Jack on the top, and Ro-tel tomatoes instead of stewed. <br/><br/>A dish that the entire family loves (including our anti-spicy 2 year old), even as leftovers!
     
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Tweaks

  1. I love enchiritos so I was anxious to try this recipe. I made the following changes to the original recipe: I used 4 legs and 4 thighs instead of breasts and wasn't able to find Mexican tomato sauce so I used regular tomato sauce and added a 1/2 tsp. of chili powder to the sauce. I also bought the wrong size tortillas....mine were about 7-inches instead of 10 but they worked out fine. I liked the recipe basically but felt that the sauce was a little strong. I had sauce left over, that might have been because of using the smaller tortillas. I think it might be better to leave out the tomato sauce and perhaps to let the sauce simmer for 20-30 minutes for the flavors to blend. Thanks for posting! Made for My 3 Chefs 2013.
     

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