Yeah, I’m making up words now, lol. Enchil-rito-changa! Part enchilada, part burrito, part chimichanga, all delicious! It started off as a baked chimichanga but then I added beans to the filling… and enchilada sauce as a topping. And since each has its own name:
Enchilada = sauce over the tortilla
Burrito = beans and meat in a tortilla
Chimichanga = deep fried (or baked in this case) burrito
I just decided to throw them together. I know there’s more to it than just the simple definitions above but really, that’s the gist isn’t it? Sorry traditionalist, I’m tromping all over your world with my big American melting pot combat boots.
But seriously, this is so frikin good. I love making big batches so we have dinner and a few lunches for the week! Mountain man loves the sauce and he’s not even a sauce guy! When I go to a Mexican restaurant, I want it all and I want it now! This gives me that fix. I get my chicken, beans, sauce, crispy tortilla, cheese, pico de gallo, sour cream, and guacamole all in one very satisfying dish. Bam!
- 4 chicken breasts
- 1/2 cup cream cheese
- 1 cup shredded Mexican cheese
- 1/2 taco seasoning packet
- Burrito size flour tortillas (about 6)
- 1 can of beans – whichever you prefer – refried, black, etc. Make sure you drain the beans if they are the kind that come in water!
- 1 large can green enchilada sauce
- 1/4 cup fat free sour cream
- 2 tbsp olive oil
Prep Time: 30 minutes
Cook Time: 30 minutes
Boil and shred chicken.
Preheat the oven to 350 degrees.
Mix shredded chicken, cream cheese, Mexican cheese, and taco seasoning packet. I could just eat this stuff straight up. It is soooo good.
Assemble your tortilla with a layer of beans and a layer of chicken.
Wrap and lay, seam down, in a greased 9×13 pan.
Brush with olive oil.
Bake for 15 minutes.
Meanwhile, in a sauce pan, whisk the sour cream and enchilada sauce together. Heat to a low simmer.
After the 15 minutes is up, remove the pan from the oven and flip each enchilritochanga.
Bake for an additional 15 minutes.
Pour enchilada sauce over each enchilritochanga.
Serve with pico de gallo, salsa, avocado, and/or guacamole.