February 18, 2014

Chicken Burrito Enchiladas

A better title for this post would be “Poekitten’s Idea Of What Enchiladas Are.”Chicken Burrito Enchiladas  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


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.

Many Waters Chicken Enchilada Filling

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.

Many Waters Too Much Enchilada Filling

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.

Many Waters Cooking the Burrito Enchiladas

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. 

Burrito Enchiladas

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!)


  1. These look delicious!! Mount Vernon has such excellent, cheap and authentic mexican food that I rarely make it at home. I'll be sad to leave here for that reason!

  2. My family doesn't like to eat Mexican food out so if I want it I usually have to make it at home. Or get my friend Wifey to go eat it with me:) Are you guys leaving soon?

  3. This would be a great recipe for me to use up leftover chicken. Thanks for posting. Visiting from Made in a Day Blog Hop

  4. I don't know what is supposed to go in a "real" enchilada either but this looks awesome!

  5. Yummy, this sounds amazing. I love Mexican food.

  6. Wow, this looks phenomenal! Pinning for later!

  7. YUM!! I could eat that filling by itself! lol

    Make sure to visit my blog tomorrow for a new link up, Thrifty Thursday! Can't wait to hear your thrifty ideas!

  8. You're right, it would! Thanks so much for visiting and commenting:)

  9. LOL! I'm glad I'm not the only one:)

  10. Thanks! I love it too and wish my family liked it as much as I do! Every time I suggest Mexican they say no:(

  11. The filling would be super yummy alone! Who needs tortillas anyway?!?!

  12. Thanks so much for stopping by and commenting! I bet these would be a nice change from soft tacos (though I love soft tacos too...YUM!)

  13. I'm not a huge fan of food like this, buuuut they do look MIGHTY tasty!!! Thanks so much for linking up at the MaMade Blog Hop! Don't forget to stop back and link up again next week and see if you've been featured!

  14. I love enchiladas and burritos, this sounds like a great dish to make.

  15. I think they're tasty:) Thanks for coming by (again!)

  16. This looks delicious! Thanks for sharing with us at the Four Seasons Blog Hop. I will pin this!!

  17. Enchiladas are one of my favorite things to make!

  18. I like to use flour tortillas in my enchiladas. Your version look really tasty. I'm stopping by from the Let's Get Real Friday Link Party. Thanks so much for linking up and sharing this with us. I hope you'll join us this Friday.

  19. They're super yummy but I don't always like rolling each one. I always think it will take longer than I think it will:)

  20. Flour tortillas are the way to go in enchiladas! I'll be there to link up again if I can remember:) Thanks for coming by!

  21. This looks like one mean enchilada recipe for someone who has never had "real" enchiladas! I would love to try your version!

  22. Theses sound so good! I will have to try them. Thanks
    for linking up with the Bloggers Brags Pinterest Party. I have
    pinned your post to the Bloggers Brags Pinterest Board!


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