Chicken Enchiritos
photo by linguinelisa
- Ready In:
- 1hr 30mins
- Ingredients:
- 17
- Yields:
-
8 enchiritos
- Serves:
- 4
ingredients
- 3 small boneless skinless chicken breast halves or 2 large boneless skinless chicken breast halves
- 2 cups chicken stock
- 1 small green pepper, diced
- 1 onion, diced
- 3 garlic cloves, minced
- 2 tablespoons oil
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 8 ounces Mexican tomato sauce
- 14 ounces stewed tomatoes, broken up
- 10 ounces red enchilada sauce
- 4 ounces diced green chilies
- 8 flour tortillas, 10-inch size
- 16 ounces spicy refried beans
- 4 cups Mexican blend cheese, shredded
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
-
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.
Tweaks
-
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.
RECIPE SUBMITTED BY
davianng
United States