Sunday, June 10, 2012

Baked Enchilada Burritos

Tonight I was going to make a recipe I had tried and liked from Pinterest, but I decided to change it up a little. So came about the BAKED ENCHILADA BURRITO! I took the idea for the filling from the Enchilada Puffs from this fabulous lady over at TidyMom---the puffs are delicious as well so try them when you get a chance!

Here is what you'll need:

Chicken breasts or tenders (I use tenders, about 3)
Flour Tortillas
Taco sauce
3 oz cream cheese
1/2 cup shredded cheese
1/3 cup taco sauce
2 teaspoons enchilada seasoning mix (I used McCormicks packet)
1/4 cup shredded cheese for top of burrito
Vegetable Oil

I love to use the crock pot anytime I can so I decided when I made the puffs I'd try to make the filling in that and it came out great, so I did it again for this..

Place chicken in crock pot (can be frozen)
Pour taco sauce, cheese, enchilada seasoning, and cubed cream cheese over chicken.
Cook on high for about 2.5-3 hours (depending on your crock pot and what size chicken you use)
About 1/2 hour until done, shred the chicken and mix well.
I open the lid when I see its starting to melt and mix it up so the cheese doesn't burn on the sides of the pot. 
Preheat oven to 425 degrees. Spray baking sheet with cooking spray. If you have a cooling rack, you can use that while baking so it can crisp on all sides. (I got mine at the Dollar Tree!) Take filling by the spoonfuls and put it in the tortilla. Fold in the short edges first and then roll somewhat tight. Brush bottom with oil and place seam down. Brush the rest of the sides and repeat until chicken  mix is gone. Bake for about 15 mins, rotating halfway through and recoating the "new top side" so it can crisp up. Then top with shredded cheese! Very easy! I serve it with some shredded lettuce, tomatoes, and zesty Italian dressing. YUM!!!