Chicken Enchiritos

READY IN: 1hr 30mins
Recipe by davianng

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.

Top Review by linguinelisa

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.

Ingredients Nutrition


  1. Poach chicken breasts in stock just until no longer pink. Remove, cool and shred with 2 forks.
  2. 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.
  3. Spread enough sauce to cover the bottom of a 9" by 15" glass baking dish.
  4. Microwave 2 tortillas at a time for 15 seconds and assemble before microwaving the next 2.
  5. 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.
  6. Pour the rest of the sauce over enchiritos and top with the rest of the cheese.
  7. Bake at 350°F for 1 hour, or until bubbly and cheese is beginning to brown.

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