Chicken Enchiritos
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
782
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).