Ingredients:
8 burrito size flour tortilla (I use Guerrero brand)
2 cans of chicken (white meat) or Taco meat, or Refried Beans
1 small bag of shredded Mexican cheese
1 can of Rotel or other diced tomatoes with green chiles drained
2 (8 oz) pkg of cream cheese at room temperature
1 tsp cumin
1 large can of enchilada sauce
1 large avocado diced
1 jar of salsa
1 cup of sour cream
Directions:
Preheat oven to 375F
Prepare a casserole dish by pouring some enchilada sauce in the bottom, just enough to coat it so your enchilitos don’t stick.
Combine chicken, rotel, cream cheese and cumin in a large bowl. Mix well. Place ½ cup of the mixture in a tortilla, top with 2 to 3 tbs of shredded cheese and roll into a burrito.
Place the filled tortilla’s into the casserole pan seam side down.
Pour remaining enchilada sauce over the top and top with remaining shredded cheese.
Cover with foil and bake for 30 min or until cheese is melted and enchilitos are hot and bubbling.
Remove foil for last 5 mins of cooking to allow for slight browning on top.
Serve hot with some diced avocado, sour cream and chili on top or to the side as you wish.
Variations – Add some sautéed onions, or use refried beans or ground beef cooked with some taco seasoning. They are wonderful served with a side of rice and beans. You can change these up into true enchiladas by using corn instead of flour tortillas and/or use green enchilada sauce instead.
The story:
These are a nice change up from traditional burritos which we tend to have in our house every couple of weeks. Wet burritos became a thing out here quite a few years ago, but have since faded. For some folks it has too much of a soft gummy texture, and if that is the case, be sure to use corn tortilla’s instead.