These are one of my husbands like five approved (by me) recipes that he cooks. They are some of the most delicious enchiladas that I’ve ever had and they’re really easy to make. They’re also good to make large quantities of and eat throughout the week.

Print Recipe
Enchilada
The best gringo enchiladas I've ever had.
Cuisine American, Mexican
Prep Time 20 Minutes
Cook Time 20 Minutes
Servings
Enchiladas
Ingredients
Cuisine American, Mexican
Prep Time 20 Minutes
Cook Time 20 Minutes
Servings
Enchiladas
Ingredients
Instructions
  1. Preheat the oven to 350F. Cut up the chicken into bite sized pieces and toss it in a frying pan with the cooking oil. Sprinkle the cajun seasoning on top. Cook until the chicken is cooked through.
  2. While the chicken is cooking start mixing the filling. Combine the refried beans, green chilis, and salsa in a bowl and set aside.
  3. Chop the onion and peppers. When the chicken is done add it to the filling bowl and put the peppers and onions in the pan. Saute until tender.
  4. Add the peppers and onions to the filling bowl and mix everything together.
  5. Place 1 cup of filling into the center of each tortilla. Roll each into a burrito, folding the ends in. Place each rolled burrito into a 13X9 casserole dish.
  6. Once all of the burritos are rolled drizzle the enchilada sauce over the top of them, leaving about 1/4 in the can. I find they get too soupy if you pour the whole can on top. Sprinkle the cheese on top until completely coated with cheese.
  7. Place in the preheated oven and bake for 15 minutes. Put the oven on broil once the cheese is melty to crisp it up for 5 minutes. Serve and enjoy!

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