Enchilrito…what the heck is that? It’s my interpretation of a chicken enchilada made with flour tortillas instead of corn. The recipe I chose for this dish called it an Enchilada but used flour instead of corn tortillas. I made, I liked, but would use corn tortillas next time for a truer version of Enchiladas.
The recipe is quite good and hearty. Serve with a green salad, and if you can, a great Margarita!
1/2 cup chopped onion
2 to 4 cups of shredded, cooked chicken
2 (19 oz.) cans of Enchilada Sauce
10 count package of flour (or corn) tortillas (8-10″ in diameter)
3.5 cups shredded cheddar cheese
1 cup shredded mozzarella (or Monterey Jack) cheese
1 can drained black beans
1 (4.5 oz.) can chopped green chiles
- Preheat oven to 350 degrees. Great a 9×13″ casserole dish.
- In a heated skillet add a small amount of cooking oil and saute onion until soft. Add chicken, one can of Enchilada sauce, 1 cup of shredded cheddar cheese, black beans and chiles. Stir and heat slightly.
- Place 2-4 spoonfuls of filling in the center of each tortilla.
- Roll each tortilla up and place in the casserole dish with the open side down.
- Pour the second can of Enchilada sauce over the tortillas.
- Top with remaining cheese and garnish with parsley flakes.
- Bake for 25-30 minutes.
- Garnish with chopped green onions and serve with sour cream and salsa.
Note: The recipe indicates that these can be frozen, leaving off the topping of Enchilada sauce and cheese until it is time to bake.
Recipe adapted from Cooking with Libby