Chicken Enchilritos

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!

CHICKEN ENCHILRITOS

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