Chicken enchiritos are the perfect blend of enchiladas and burritos, giving you the best of both worlds in one easy-to-make dish. With tender shredded chicken, melted cheese, and a rich, flavorful enchilada sauce wrapped in soft tortillas, this recipe is a crowd-pleasing favorite that brings comfort and satisfaction to the table.
The combination of savory chicken, warm tortillas, and the spiced sauce makes each bite irresistible. Whether you’re cooking for a family weeknight dinner or hosting a gathering, chicken enchiritos are sure to impress. The beauty of this dish lies in its simplicity while delivering bold flavors that everyone will love.
This is a great recipe for everyone who happen to have leftover chicken a lot. One of the things my mom used to make is these chicken enchiritos. They are perfect for lunch, dinner or entertaining.
Why do I love this recipe?
It’s a comforting, flavorful dish that’s easy to prepare and perfect for busy nights or special occasions. The combination of shredded chicken, cheese, and enchilada sauce wrapped in soft tortillas is simply irresistible.
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Variations on the recipe?
You can swap the chicken for ground beef, turkey, or even black beans for a vegetarian version. Add extra toppings like sour cream, guacamole, or salsa for extra flavor.
Serving suggestions?
Serve with a side of Spanish rice, refried beans, or a fresh avocado salad. You can also top with extra cheese, cilantro, or lime wedges.
Storage and freezing?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Enchiritos can also be frozen for up to 3 months. Reheat in the oven or microwave before serving.
Chicken Enchiritos
Ingredients
- 1 cup cooked chicken diced, Approximately 1 cup
- 1 can refried beans could be black refries too, per your preference
- Approximately 2 cups shredded Mexican Blend cheese or just cheddar or Monterrey Jack
- 1 can Enchilada Sauce
- Small flour tortillas
Instructions
- Preheat your oven to 325°F. Lightly coat a 9×11-inch glass baking dish with non-stick cooking spray.
- In a bowl, combine the diced chicken and refried beans, mixing them together until evenly combined.
- On a flat surface, lay a tortilla and place a generous spoonful of the chicken and bean mixture along one edge of the tortilla. Sprinkle with a little cheese.
- Roll the tortilla tightly from the filled edge, then place it seam side down in the prepared baking dish. Repeat with the remaining tortillas, placing them closely together in the dish. If necessary, adjust by adding a couple of tortillas in a different direction depending on size.
- Once the dish is filled, pour the enchilada sauce over the rolled tortillas, ensuring they are mostly covered. If any parts are left uncovered, spoon the pooled sauce from between the rolls and drizzle it over the exposed areas.
- Top the enchiritos with the remaining cheese, then cover the dish loosely with aluminum foil.
- Bake for 20 minutes with the foil on, then remove the foil, rotate the dish, and bake for an additional 20 minutes, or until the cheese is melted and the enchiritos are heated through.
- Serve with sour cream, avocado, and garnish with diced tomatoes, red onions, and fresh cilantro for extra flavor and color.
- Enjoy!
