Get ready to transform your dinner game with the most irresistible, crispy, and flavor-packed meal you'll ever make! These Crispy Chicken Enchilada Wraps are not just another recipe – they're a culinary adventure that combines the perfect blend of tender chicken, melty cheese, and zesty enchilada sauce, all wrapped up in a golden, crispy tortilla. Whether you're craving a quick weeknight dinner or looking to impress your friends with restaurant-quality cuisine, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup enchilada sauce
- 4 flour tortillas
- 1 cup shredded cheese
- 1/2 cup black beans, drained
- 1/4 cup chopped green onions
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 400°F (200°C) to ensure it’s hot when you’re ready to bake the wraps.
- In a large mixing bowl, combine the shredded cooked chicken, 1/2 cup of the enchilada sauce, black beans, and chopped green onions. Mix well until all ingredients are evenly coated with the sauce.
- Lay out the flour tortillas on a clean surface. Spoon an equal amount of the chicken mixture onto the center of each tortilla, making sure not to overfill them.
- Sprinkle a generous amount of shredded cheese over the chicken mixture on each tortilla. This will add flavor and help bind the wraps together.
- Carefully fold in the sides of each tortilla and then roll them up tightly from the bottom to the top, creating a wrap. Make sure the filling is secure inside.
- In a large oven-safe skillet, heat the olive oil over medium heat. Once hot, place the wraps seam-side down in the skillet. Cook for about 2-3 minutes or until the bottom is golden and crispy.
- Once the wraps are crispy on one side, gently flip them over to brown the other side for another 2-3 minutes.
- After both sides are crispy, pour the remaining enchilada sauce evenly over the wraps in the skillet. Sprinkle the remaining shredded cheese on top.
- Transfer the skillet to the preheated oven and bake for about 15 minutes, or until the cheese is melted and bubbly.
- Once done, carefully remove the skillet from the oven and let the wraps cool for a few minutes before serving.
- Slice the crispy chicken enchilada wraps in half, serve with your favorite toppings such as sour cream, guacamole, or additional green onions, and enjoy!
Tips
- Use leftover rotisserie chicken or quickly shred chicken breasts for the most tender filling.
- Make sure to pat your black beans dry to prevent soggy wraps.
- Heat your skillet to the right temperature – medium heat is key for achieving that perfect golden-brown crispy exterior.
- Don't overfill your tortillas; this helps ensure they roll and crisp up evenly.
- For extra flavor, try using pepper jack cheese or adding a dash of taco seasoning to your chicken mixture.
- If you want to make these ahead of time, you can prepare the wraps and refrigerate them before the final cooking step.
- Serve immediately after baking to enjoy the maximum crispiness and melted cheese goodness!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 30g
Protein: 28g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 85mg
