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.
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