Chicken Enchiritos

Ingredients:

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

Instructions:

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.

Nutrition Information:

Serving Size: 1 Enchirito

Frequently Asked Questions:

Can I use black refried beans instead of regular refried beans?

Absolutely! You can use black refried beans or any other bean variety based on your preference.

Can I use corn tortillas instead of flour tortillas?

While the recipe calls for small flour tortillas, you can use corn tortillas if you prefer.

The texture and flavor will vary slightly.

Do I have to use a Mexican Blend cheese, or can I choose a specific type like cheddar or Monterrey Jack?

Feel free to use your favorite cheese or a combination. Cheddar, Monterrey Jack, or any Mexican Blend works well.

Can I prepare the Enchiritos ahead of time and bake them later?

Yes, you can assemble the Enchiritos ahead of time, cover the baking dish, and refrigerate.

Bake when ready, adjusting the baking time as needed.

What are some recommended toppings to serve with Chicken Enchiritos?

Common toppings include sour cream, avocado, diced tomatoes, red onion, and cilantro.

Customize based on your preferences.

Can I freeze Chicken Enchiritos for later?

Yes, you can freeze the unbaked enchiladas.

Wrap them well in plastic wrap and foil before freezing.

Bake from frozen, adding a bit more time.

Is it necessary to rotate the pan during baking?

Rotating the pan ensures even baking.

It’s a good practice, but if your oven has even heat distribution, you can skip this step.

Can I add extra ingredients to the chicken and bean mixture?

Absolutely! Customize the filling with ingredients like sautéed onions, bell peppers, or corn for added flavor and texture.

What size should the flour tortillas be for this recipe?

Use small or medium-sized flour tortillas for best results.

Adjust the filling quantity based on tortilla size.

Can I use homemade enchilada sauce instead of a canned one?

Certainly! Homemade enchilada sauce can add a fresh touch.

Adjust the quantity based on your preference for sauciness.