Chicken Enchiritos

Recipe by davianng
READY IN: 1hr 30mins




  • 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.