Best 4 Chicken Enchiritos Recipes
**Enchiladas and Burritos, Step Aside! Meet Chicken Enchirito, the Ultimate Fusion of Comfort and Spice:**
Prepare to tantalize your taste buds with a delectable journey into the world of Chicken Enchirito, a dish that harmoniously blends the essence of enchiladas and burritos into a single, irresistible culinary masterpiece. Originating from the vibrant streets of Mexico, this dish has captivated hearts and palates worldwide with its savory chicken filling, nestled within a soft, pillowy tortilla, and enveloped in a rich, flavorful chili sauce. Embark on a culinary adventure with our carefully curated selection of Chicken Enchirito recipes, each offering a unique twist on this classic dish. From traditional Mexican-inspired creations to modern fusion interpretations, our recipes cater to every palate, promising an explosion of flavors that will leave you craving more.
ENCHIRITOS
Recipe I got from a Taco Bell dinner and now do from scratch. Much like enchiladas and very good. The recipe calls for ground beef, but I've used canned chicken, and also calls for cheddar cheese, but any cheese you prefer can be used. I've also started using diced tomatoes, shredded lettuce, cilantro, and jalapenos to top it with.
Provided by Chef Will 2
Categories Low Cholesterol
Time 10m
Yield 8 single tortillas servings, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Brown the ground beef and drain off the fat. If using chicken, just throw the taco seasoning with the chicken into a skillet. Follow the taco seasoning directions for the rest of this preparation.
- Warm the tortillas in the microwave, covered with a damp paper towel, for 1 minute.
- Open the can of beans and place 1 tablespoon (or more, if desired) down the middle of the tortilla. Spoon 2 tablespoons (or more, if desired) of the beef or chicken on top of the beans. Roll the tortilla up, the beans and protein lengthwise, leaving both ends open. Continue until all tortillas are used.
- Place rolled tortillas in a 13"x9" baking dish. I usually place the "seam" side down. Open the enchilada sauce and pour oven the rolled tortillas and top with as much cheese as desired. Place in the oven for approximately 10 minutes, or until cheese is melted. Top with any garnishes desired.
CHICKEN ENCHILADAS I
This is a quick and easy recipe. Good for quick suppers.
Provided by Debbie Donham
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
- Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
Nutrition Facts : Calories 498.4 calories, Carbohydrate 49.7 g, Cholesterol 72.2 mg, Fat 15.9 g, Fiber 3.9 g, Protein 26.7 g, SaturatedFat 9.4 g, Sodium 1226.7 mg, Sugar 3.1 g
SIMPLE CHICKEN ENCHILADAS
This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste. -Kristi Black, Harrison Township, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.
Nutrition Facts : Calories 468 calories, Fat 13g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1394mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 34g protein.
CHICKEN ENCHIRITOS
I don't care for corn tortillas, but LOVE flour tortillas! I wanted to make enchiladas, but as I was preparing them, this is what evolved. Absolutely one of the best Mexican-style dishes I've made! I used Goya Ranchero refried beans and Goya spicy tomato sauce with chiles.
Provided by davianng
Categories One Dish Meal
Time 1h30m
Yield 8 enchiritos, 4 serving(s)
Number Of Ingredients 17
Steps:
- 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.
Tips:
- Use fresh ingredients whenever possible. Fresh chicken, vegetables, and spices will give your enchiladas the best flavor.
- Be sure to cook the chicken thoroughly before adding it to the enchiladas. This will help to prevent foodborne illness.
- Don't overfill the enchiladas. If they are too full, they will be difficult to roll and they may fall apart.
- Be careful not to overcook the enchiladas. They should be cooked through, but they should not be dry.
- Serve the enchiladas with your favorite toppings. Some popular toppings include sour cream, salsa, guacamole, and cheese.
Conclusion:
Chicken enchiritos are a delicious and easy-to-make meal that is perfect for any occasion. They are a great way to use up leftover chicken, and they can be made ahead of time and frozen for later. Whether you are serving them for a weeknight dinner or a special occasion, chicken enchiritos are sure to be a hit.
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