Enchilito Recipe – Eats Now

Name: Enchilito
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 cups Cooked Shredded Chicken; 1 cup Shredded Lettuce; 1 cup Chopped Tomatoes; 16 ounces Mexican Cheese; 1 package Flour Tortilla Shells; 1 can Refried Beans; 2 tablespoons Butter; 2 tablespoons Flour; 1 can Beef Consomme; 1 can Enchilada Sauce; 1/2 teaspoon Chili Powder; 2 cloves Garlic; 1 pinch Salt; 1 pinch Black Pepper

Servings: persons

2 cups Cooked Shredded Chicken
1 cup Shredded Lettuce
1 cup Chopped Tomatoes
16 ounces Mexican Cheese
1 package Flour Tortilla Shells
1 can Refried Beans
2 tablespoons Butter
2 tablespoons Flour
1 can Beef Consomme
1 can Enchilada Sauce
1/2 teaspoon Chili Powder
2 cloves Garlic
1 pinch Salt
1 pinch Black Pepper

1
Combine butter, flour, beef consomme, enchilada sauce, chili powder, and garlic in a saucepan and heat for a few minutes.
2
Layer refried beans, handful of cheese, shredded lettuce, tomatoes, salt, and pepper, another handful of cheese, and then chicken on each tortilla.
3
Roll each tortilla and place in casserole dish.
4
Top with sauce and cover with the rest of the cheese.
5
Bake at 350 degrees for 15 to 20 minutes.
6
Optionally serve with sour cream, guacamole, salsa, and tortilla chips.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups Cooked Shredded Chicken, 1 cup Shredded Lettuce, 1 cup Chopped Tomatoes, 16 ounces Mexican Cheese, and more.

Yes, Enchilito falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Enchilito

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