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Chicken Enchiladarito Casserole Dish Image

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.
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Servings: 6
Course: Main Course
Cuisine: Mexican
Ingredients Method Video

Ingredients
  

  • 1 rotisserie chicken shredded
  • 6 large flour tortillas
  • 1, 16- ounce jar salsa
  • 1, 15- ounce can black beans drained and rinsed
  • 2, 10- ounce bags frozen organic corn defrosted
  • 2, 10- ounce cans enchilada sauce
  • 2 ½ C shredded Mexican cheese blend

Method
 

  1. Preheat your oven to 350 degrees.
  2. Add ½ can of the enchilada sauce to the bottom of a 9 x 13-inch casserole dish.
  3. 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.
  4. 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.
  5. 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!
  6. 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.

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