Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 439.8
- Total Fat: 7.6 g
- Cholesterol: 93.1 mg
- Sodium: 1,950.9 mg
- Total Carbs: 41.5 g
- Dietary Fiber: 4.0 g
- Protein: 42.8 g
View full nutritional breakdown of Chicken Enchiritos calories by ingredient
Chicken Enchiritos
Submitted by: MSAEROFANIntroduction
These are my cross between enchiladas and burritos - my family loves these!! (They aren't *real* low in calories, but sometimes you gotta splurge!) These are my cross between enchiladas and burritos - my family loves these!! (They aren't *real* low in calories, but sometimes you gotta splurge!)Number of Servings: 8
Ingredients
-
4-6 Boneless, Skinless Chicken Breasts, cut into bite-size strips (depending on size of breasts)
31 oz. can Refried Beans
10 oz. can Enchilada Sauce
2 Tbsp. Olive Oil
Chili Powder and Cumin, to taste (I use about 2 Tbsp. or so of each)
8 flour tortillas
Monterey Jack/Cheddar Cheese
Directions
Preheat oven to 350 degrees. Put olive oil in nonstick skillet, and heat on medium. While the skillet is heating up, sprinkle chicken strips with chili powder and cumin, to taste, then toss. Pour chicken strips into skillet, and cook until no longer pink, about 5-8 minutes.
While that is cooking, put refried beans into saucepan. I usually add about a 1/4 - 1/2 cup water and about a Tbsp. of cumin. Heat on stovetop.
Once chicken is cooked through, pour about a 1/4 cup of enchilada sauce in the bottom of 13X9 baking dish. Take a tortilla, put about 4 Tbsp of beans on it, then top with about 2 Tbsp of chicken. Roll up and place seam side down in baking dish. Repeat until all of the chicken and tortillas are used. (You won't use all of the beans.) Sprinkle cheese on top.
Put dish in oven, and let cheese melt, about 15-20 minutes. I usually serve ours with the remainder of the refried beans.
Makes 8 servings of 1 enchirito each.
I make this with lean ground beef as well, and it's always a hit!
Number of Servings: 8
Recipe submitted by SparkPeople user MSAEROFAN.
While that is cooking, put refried beans into saucepan. I usually add about a 1/4 - 1/2 cup water and about a Tbsp. of cumin. Heat on stovetop.
Once chicken is cooked through, pour about a 1/4 cup of enchilada sauce in the bottom of 13X9 baking dish. Take a tortilla, put about 4 Tbsp of beans on it, then top with about 2 Tbsp of chicken. Roll up and place seam side down in baking dish. Repeat until all of the chicken and tortillas are used. (You won't use all of the beans.) Sprinkle cheese on top.
Put dish in oven, and let cheese melt, about 15-20 minutes. I usually serve ours with the remainder of the refried beans.
Makes 8 servings of 1 enchirito each.
I make this with lean ground beef as well, and it's always a hit!
Number of Servings: 8
Recipe submitted by SparkPeople user MSAEROFAN.
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