Chicken Encharitos
Transform your weeknight dinner routine with these irresistible Chicken Encharitos—a flavorful fusion of enchiladas and burritos that's bursting with bold Tex-Mex goodness! Packed with seasoned, tender shredded chicken, creamy refried beans, and gooey cheddar cheese, each flour tortilla is rolled to perfection, smothered in rich enchilada sauce, and baked until bubbly and golden. This comforting dish comes together in just under an hour, making it an ideal choice for busy evenings or casual gatherings. Garnish with sour cream, chopped cilantro, and diced onions for a fresh, zesty finishing touch. Whether you're craving something hearty or looking to impress your family with a new favorite, these Chicken Encharitos deliver big on flavor in every bite.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 2 tablespoons Taco seasoning
- 1 cup Refried beans
- 2 cups Shredded cheddar cheese
- 6 pieces Large flour tortillas
- 2.5 cups Enchilada sauce
- 0.5 cup Sour cream
- 2 tablespoons Chopped cilantro (optional, for garnish)
- 0.25 cup Diced onions (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes on each side until lightly browned.
Sprinkle the taco seasoning evenly over the chicken, then add 1/4 cup of water to the skillet. Cover and simmer for about 10 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the skillet and shred it using two forks. Set aside.
In a medium mixing bowl, combine the shredded chicken with 1 cup of shredded cheddar cheese and 1/2 cup of enchilada sauce. Stir until well mixed.
Lay out the flour tortillas on a clean surface. Smear 2-3 tablespoons of refried beans down the center of each tortilla, then add a generous scoop of the chicken mixture on top.
Roll each tortilla tightly into a burrito and place seam-side down in a large baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring all are well coated.
Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the dish.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden on top.
Remove from the oven and let rest for 5 minutes before serving.
Top the Chicken Encharitos with sour cream, chopped cilantro, and diced onions, if desired.
Nutrition Facts
Calories |
3329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.2 g | 219% | |
| Saturated Fat | 79.8 g | 399% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 595 mg | 198% | |
| Sodium | 10284 mg | 447% | |
| Total Carbohydrate | 245.4 g | 89% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 29.3 g | ||
| Protein | 209.8 g | 420% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 2301 mg | 177% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 2764 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
