Chicken Burrito Enchiladas

A better title for this post would be “Poekitten’s Idea Of What Enchiladas Are.”  I’ll be honest, I have no idea what is in a traditional enchilada.   I never ate them growing up (and I don’t think there are very many authentic Mexican restaurants in MA) and I don’t think I’ve ever ordered them out.  So this is based on a recipe that my friends made once and what I thought sounded good together!

3-4 Chicken breasts, boiled and chopped/shredded

1 block softened cream cheese (I used the lower fat version)

1 can black beans

1 cup salsa

Enchilada sauce (I made some using this recipe.)

2 small carrots, finely grated

1/2 medium green pepper, diced

1/2 small onion, diced

tortillas

2-3 cups shredded cheese.  I used an Italian mix (it was what I had on hand) and cheddar, medium sharp.

.5  If you’re going to make your own enchilada sauce, you should start by making it.  I boiled my chicken while I made the sauce.

1.  In a large bowl, combine the chicken, cream cheese, black beans, salsa, 3/4 cup enchilada sauce, green pepper, carrot, and onion (note about the onion: I meant to put it in the enchilada sauce so it would get cooked.  I forgot so the onion was mostly raw in the enchilada.  If you don’t like raw onion, leave it out.) Mix until everything is combined.

2.  In a baking dish, spread some of the enchilada sauce.  Take a tortilla and place some in the middle.  (For some of them I spread a little enchilada sauce first.  I was afraid I was going to run out so I didn’t do it on all of them.  When we ate them I couldn’t tell the difference.)  I tend to fill mine to full, so I fold it like a burrito.  So maybe I should call this burrito enchiladas?  Or baked burritos?  My pan was not wide enough for my tortillas, so that’s another reason why I folded it like a burrito.  Anyway, place them in the pan with the seam side down.  Put as many as you can in your dish.  I could only fit four but if you make yours skinnier than you could fit more.  It’s your call!  I ended up with two 9x13 pans of 4 burrito enchiladas each.

3.  Top the burrito/enchiladas with cheese (I did the Italian mix first, as it was a finer shred.)  Pour enchilada sauce on top of the burrito enchiladas.  Spread the sauce around so as much of them are covered as possible.  Top with the cheddar cheese.

4.  Bake at 350 for 30-45 minutes.  Check them at 30 minutes and if they don’t look done keep them in but check them at regular intervals. 

5.  Take out of the oven and let them sit for about 5 minutes.  Or don’t and you’ll burn your mouth (not that I’m speaking from experience or anything!)