I made these “enchurritos” — a cross between an enchilada and a burrito — for Cinco de Mayo. They are super easy and very quick, and you will have enough for a party (6-8 people), or you can make the filling ahead of time and make them one or two at a time, if you’re cooking for one or two people.
4 chicken breasts
1 can La Victoria red enchilada sauce
1 sack frozen onion and pepper blend
1 tbs canola oil
1-2 cups low fat shredded Mexican blend cheese
1 package Tumaro’s 8 inch White Gourmet Tortillas and/or 1 package Tumaro’s 8 inch Jalapeno and Cilantro Gourmet Tortillas
sour cream and salsa for garnish
How I made them:
Pre-heat oven to 400 degrees. Place the chicken breasts in a foil packet (my favorite way to cook). Squeeze the juice of the entire lime over the chicken and bake for 20 minutes. Open the packet, turn the chicken breasts over, and continue to bake uncovered until done through (about another 15-20 minutes).
Saute the frozen onions and peppers in the canola oil. When just done through, add the enchilada sauce. (You may need to drain some liquid off before adding the sauce.) Let simmer until the chicken is done cooking in the oven.
When the chicken is done, cut it into small pieces and add to the enchilada sauce and peppers. Let cook a bit longer (5 minutes or so), then remove from the stove.
Prepare a baking dish with non-stick spray. Using a slotted spoon, spoon about 3 tablespoons of the mixture into a tortilla until just slightly full. Roll it like an enchilada (no tucking or folding) and place it seam side down in the baking dish. Continue until you’ve used all the chicken and pepper mixture. If you like spicy food, go with the jalapeno and cilantro tortillas. If you’re less brave, stick with the white ones.
You should have a little left over sauce to spoon over the top of the enchurritos, but if you don’t it’s okay. (That’s why they aren’t true enchiladas — the sauce is on the inside). Top with shredded cheese (as much or as little as you like). Place under the broiler until the cheese is melted and the tortillas start to brown around the edges just a little.
Garnish with sour cream and salsa and serve.
How they turned out:
YUM-MEE! A quick and easy dinner that’s I’ll definitely be repeating.
P.S. You could make this recipe even more quickly in the microwave — I just don’t use one.