Spicy Chicken Enchilada Rolls
If you love the soft, chewy texture of flour tortillas but crave the bold flavors of traditional enchiladas, these Spicy Chicken Enchilada Rolls are a game changer! Combining tender, shredded chicken with flavorful spices and creamy refried beans, each roll is generously stuffed and smothered in a rich, zesty sauce topped with melted cheese. This one-dish meal is perfect for family gatherings or cozy weeknight dinners, making it a standout addition to your recipe repertoire. You won’t believe how easy it is to create a delicious Mexican-inspired dish that everyone will love!
N/A
Servings
800
Calories
17
Ingredients
Ingredients
boneless skinless chicken breast halves
3 small or 2 large (poached and shredded)
chicken stock
2 cups (for poaching)
green pepper
1 small (diced)
onion
1 (diced)
garlic cloves
3 (minced)
oil
2 tablespoons (for sautéing)
oregano
1 teaspoon (dried)
cumin
1 teaspoon (ground)
salt
1 teaspoon (to taste)
pepper
1/2 teaspoon (to taste)
Mexican tomato sauce
8 ounces (for sauce)
stewed tomatoes
14 ounces (broken up)
red enchilada sauce
10 ounces (for sauce)
diced green chilies
4 ounces (for sauce)
flour tortillas
8 (10-inch size, warmed)
spicy refried beans
16 ounces (for filling)
Mexican blend cheese
4 cups (shredded, for filling and topping)
Instructions
1
Begin by poaching the chicken breasts in chicken stock over medium heat until they are cooked through and no longer pink in the center. Remove the chicken from the pot and allow it to cool slightly before shredding it using two forks.
2
In a large skillet, heat the oil over medium heat. Add the diced onion, green pepper, and minced garlic. Sauté for about 5 minutes, or until the vegetables are soft.
3
Stir in the oregano, cumin, salt, and pepper, cooking for an additional minute to bloom the spices. Gradually add the Mexican tomato sauce, crushed stewed tomatoes, red enchilada sauce, and diced green chilies to the skillet, stirring to combine. Let the sauce simmer on low for about 10 minutes to develop the flavors.
4
Preheat your oven to 350°F (175°C). Spread a thin layer of the sauce to cover the bottom of a 9x15-inch glass baking dish.
5
To prepare the tortillas, microwave two at a time for about 15 seconds until they are warm and pliable, making them easier to roll.
6
Now, assemble the enchiritos: For each tortilla, spread approximately 2 tablespoons of spicy refried beans down the center. Follow with about 3 tablespoons of shredded chicken and 1/3 cup of shredded Mexican blend cheese. Roll the tortilla tightly, tucking in the sides to secure the filling, and place it seam-side down in the prepared baking dish. Repeat the process until all of the tortillas have been filled.
7
Once all the enchiritos are laid out in the baking dish, pour the remaining sauce evenly over the top, ensuring to cover every roll. Finally, sprinkle the rest of the cheese on top.
8
Bake in the preheated oven for 1 hour, or until the sauce is bubbly and the cheese is melted and beginning to brown. Allow to cool slightly before serving.
Nutrition Information
40
Fat
70
Carbs
45
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Spicy Chicken Enchilada Rolls?
They are a Mexican-inspired one-dish meal consisting of flour tortillas filled with shredded chicken, spicy refried beans, and cheese, then baked in a zesty sauce.
What type of chicken is best for this recipe?
The recipe calls for 3 small or 2 large boneless skinless chicken breast halves, poached and shredded.
How do I poach the chicken?
Poach the chicken breasts in 2 cups of chicken stock over medium heat until they are cooked through and no longer pink.
What vegetables are included in the sauce?
The sauce includes a diced onion, one small diced green pepper, and three minced garlic cloves.
What spices are used to season the dish?
The seasoning includes one teaspoon each of dried oregano, ground cumin, and salt, plus a half teaspoon of pepper.
What liquids make up the enchilada sauce?
The sauce is a blend of 8 ounces of Mexican tomato sauce, 14 ounces of stewed tomatoes, and 10 ounces of red enchilada sauce.
Do I need to add chilies to the sauce?
Yes, the recipe requires 4 ounces of diced green chilies to be simmered into the sauce.
What oven temperature is required?
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
What size baking dish should I use?
A 9x15-inch glass baking dish is recommended for this recipe.
How do I make the tortillas easier to roll?
Microwave two tortillas at a time for about 15 seconds until they are warm and pliable.
What size tortillas are needed?
The recipe specifies eight 10-inch flour tortillas.
What is the first layer of filling inside the tortilla?
Spread approximately 2 tablespoons of spicy refried beans down the center of each tortilla.
How much chicken goes into each roll?
Each roll should contain about 3 tablespoons of shredded poached chicken.
How much cheese is used inside the tortillas?
Add about 1/3 cup of shredded Mexican blend cheese to the center of each tortilla before rolling.
How should the rolls be placed in the baking dish?
Place the rolled tortillas seam-side down in the dish to ensure they stay closed during baking.
Do I put sauce on the bottom of the pan?
Yes, spread a thin layer of the prepared sauce to cover the bottom of the baking dish before adding the rolls.
When do I add the rest of the cheese?
Sprinkle the remaining cheese over the top of the rolls after they have been covered with the rest of the sauce.
How long does it take to bake?
Bake the dish in the preheated oven for 1 hour.
How do I know when the enchilada rolls are done?
They are finished when the sauce is bubbly and the cheese is melted and starting to brown.
What are the calorie details for this dish?
Each serving contains approximately 800 calories.
How much protein is in a serving?
There are 45 grams of protein per serving.
What is the fat content of this recipe?
The dish contains 40 grams of fat per serving.
How many carbohydrates are in the rolls?
There are 70 grams of carbohydrates per serving.
How many ingredients are in this recipe?
There are a total of 17 ingredients used in this recipe.
Can I use corn tortillas instead of flour?
The recipe specifically recommends flour tortillas for their soft, chewy texture, but corn could be used if preferred.
Should I let the dish cool before serving?
Yes, allow the dish to cool slightly after removing it from the oven to help the filling set.
How do I shred the chicken?
Allow the poached chicken to cool slightly, then use two forks to pull the meat apart into shreds.
How long should I saute the vegetables?
Sauté the onion, pepper, and garlic for about 5 minutes or until soft.
Is this recipe considered spicy?
Yes, it uses spicy refried beans, green chilies, and a zesty Mexican sauce blend.
How much cheese is needed in total?
The recipe requires 4 cups of shredded Mexican blend cheese for both the filling and the topping.