Chicken Enchiritos

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 3 small boneless skinless chicken breast halves or 2 large boneless skinless chicken breast halves
• 2 cups chicken stock
• 1 small green pepper, diced
• 1 onion, diced
• 3 garlic cloves, minced
• 2 tablespoons oil
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 ounces mexican tomato sauce
• 14 ounces stewed tomatoes, broken up
• 10 ounces red enchilada sauce
• 4 ounces diced green chilies
• 8 flour tortillas, 10-inch size
• 16 ounces spicy refried beans
• 4 cups mexican blend cheese, shredded

Recipe

• 1 poach chicken breasts in stock just until no longer pink. remove, cool and shred with 2 forks.
• 2 make sauce: saute onions, peppers and garlic in oil just until soft. add oregano, cumin, salt and pepper. add tomato sauce, stewed tomatoes, red enchilada sauce and green chiles.
• 3 spread enough sauce to cover the bottom of a 9" by 15" glass baking dish.
• 4 microwave 2 tortillas at a time for 15 seconds and assemble before microwaving the next 2.
• 5 assemble enchiritos: spread center of a tortilla with about 2 t. beans, add about 3 t. shredded chicken and top with about 1/3 cup cheese. roll up burrito-style, tucking in sides and place seam-side down in baking dish. repeat until all tortillas are used. you will have to keep assessing amounts as you go to divide evenly.
• 6 pour the rest of the sauce over enchiritos and top with the rest of the cheese.
• 7 bake at 350°f for 1 hour, or until bubbly and cheese is beginning to brown.