Chicken Enchiladarito Recipe
Chicken Enchiladarito Recipe
The Chicken Enchiladarito is a delicious fusion of two classic Mexican dishes: the enchilada and the burrito. This hearty dish features a flour tortilla stuffed with seasoned shredded chicken, Mexican rice, refried beans, and gooey cheese, all rolled up like a burrito. It’s then smothered in a rich, savory enchilada sauce and baked until bubbly, with an extra sprinkle of cheese melted on top. Served with a side of sour cream, guacamole, and fresh salsa, the Chicken Enchiladarito is the perfect blend of flavors and textures for a crowd-pleasing meal.
Ingredients
Method
- Preheat your oven to 350 degrees.
- Add ½ can of the enchilada sauce to the bottom of a 9 x 13-inch casserole dish.
- In a large mixing bowl, add the shredded chicken, salsa, black beans, corn, ½ can of the enchilada sauce. Give this all a mix to combine.
- It’s time to fill the tortillas. Place one tortilla on a flat surface. Add approximately 1/6th of the filling to the center of the tortilla. Top with approximately ¼ cup of cheese. Roll the tortilla. Place in your casserole dish seam side down. Repeat with the remaining tortillas and filling. Top with 1 can of enchilada sauce. I like to pour it right down the middle over each filled tortilla. This leaves much of the tortilla exposed to get crispy. Finally, top with the remaining one cup of shredded cheese.
- Place the casserole dish in the oven on the middle rack. Bake for 25 minutes. Broil for 2 additional minutes until the cheese is bubbly and the tortillas is lightly browned. Enjoy!
- Note: These are a fast and delicious weeknight meal. These are regularly on my rotation. Eric and I love corn, so these are very corn forward. You could add only one bag of corn and substitute with another can of black beans. These are fun because you can be as creative as you want.
Video
Tried this recipe?
Let us know how it was!What is a Chicken Enchiladarito?
A Chicken Enchiladarito blends two familiar formats: burrito-style filling wrapped in a flour tortilla, and an enchilada-style finish of being topped with sauce and cheese and baked. It’s essentially rolled, stuffed tortillas arranged in a casserole, then sauced and baked so you get both the rolled tortilla texture and a saucy, cheesy topping.
Why this assembly and baking method works
- Seam-side down: placing each rolled tortilla seam-side down helps them stay closed during baking so the filling stays inside.
- Pouring sauce down the middle: directing most sauce toward the centers leaves the outer edges of the tortillas more exposed to oven heat, which encourages a little crisping at the edges while the centers remain saucy.
- Short broil at the end: a brief broil melts and browns the cheese on top, producing a bubbly, lightly browned finish without extended additional baking time.
- Middle oven rack: baking on the middle rack gives even heat for warming the filling while still allowing the top to brown quickly under the broiler.
Watch Dr. J Make Chicken Enchiladarito
Watch Dr. J make Chicken Enchiladarito and see how it comes together.
