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Crispy Chicken Enchilada Wraps Recipe

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4.3 from 82 reviews

Crispy Chicken Enchilada Wraps are a delicious and customizable meal featuring tender chicken, rice, beans, and flavorful enchilada sauce wrapped in tortillas, pan-toasted to golden perfection. This recipe is perfect for a quick and satisfying dinner that combines cheesy, spicy, and savory flavors with a crispy exterior and a melty, hearty filling.

Ingredients

Filling:

  • 2 to 3 cups cooked, chopped chicken
  • 1 ½ to 2 cups cooked white or brown rice
  • 1 (15-ounce) can pinto or black beans, rinsed and drained
  • 1 (10-ounce) can green or red enchilada sauce
  • 1 (4-ounce) can green chiles, drained
  • ½ cup chopped cilantro
  • 1 tablespoon fresh lime juice
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon chile powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • Pinch of black pepper

Wraps:

  • 8 to 10 (8-inch) tortillas
  • 2 to 3 cups shredded Mexican-style cheese (or a combo of Monterey Jack and cheddar)
  • Cooking spray or olive oil for cooking

Instructions

  1. Prepare the Filling: In a large bowl, combine cooked chopped chicken, cooked rice, rinsed beans, enchilada sauce, drained green chiles, chopped cilantro, fresh lime juice, and seasonings including cumin, oregano, chile powder, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
  2. Assemble the Wraps: Lay one tortilla flat and sprinkle about 1/4 cup of shredded cheese evenly over it. Spoon approximately 1/2 cup of the prepared filling in a wide strip down the center of the tortilla.
  3. Fold the Tortilla: Fold one side of the tortilla over the filling, then fold the opposite side over it to create a thick, flat wrap folded into thirds. Press gently to flatten the wrap slightly for even cooking.
  4. Preheat the Cooking Surface: Heat a large non-stick griddle or skillet over medium heat until hot, around 350°F if using an electric griddle.
  5. Cook the Wraps – First Side: Lightly spray or brush the seam side of the wraps with cooking spray or olive oil. Place the wraps seam side down on the hot griddle or skillet. Cook for 2 to 4 minutes, until the bottom is golden brown and crisp.
  6. Cook the Wraps – Flip and Press: While cooking, spray or brush the top of the wraps with cooking spray or olive oil. Carefully flip each wrap using a wide spatula, pressing down lightly to keep the wraps flat. Expect a little filling to escape; tuck it back inside with the spatula.
  7. Cook the Wraps – Second Side: Cook for another 2 to 4 minutes until the underside is golden and crispy and the cheese inside is melted and the filling heated through.
  8. Serve: Remove from heat and serve the crispy enchilada wraps warm with preferred toppings such as sour cream, salsa, or guacamole.

Notes

  • Enchilada Sauce: Use either green or red enchilada sauce based on your flavor preference. Thicker sauces prevent the filling from becoming watery.
  • Customizable: Adjust ingredient quantities as desired. Substitute cooked ground beef for chicken or use canned chicken for convenience.
  • Spice Level: Consider the heat level of your enchilada sauce and chiles. Choose mild for a gentle flavor or medium to hot for a spicier wrap.

Find it online: https://flavorspath.com/crispy-chicken-enchilada-wraps-recipe/