Irresistible Chicken Enchilada Crunch Wraps Recipe
These Irresistible Chicken Enchilada Crunch Wraps offer a flavorful blend of shredded chicken, beans, rice, and cheese wrapped in warm flour tortillas and pan-toasted to golden perfection. This crunchy and cheesy recipe brings together classic enchilada flavors in a convenient, handheld form, perfect for a quick dinner or satisfying lunch.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 22 minutes
- Yield: 10 wraps 1x
- Category: Lunch/Dinner
- Method: Frying
- Cuisine: Mexican-American
Ingredients
Scale
For the Filling
- 3.5 cups chicken (shredded into bite-sized pieces)
- 2.5 cups cooked long-grain white rice (Mahatma preferred)
- 15 oz pinto beans, drained
- 10 oz enchilada sauce (Las Palmas mild red sauce preferred)
- 4 oz green chiles, diced
- 1/2 cup fresh cilantro, chopped
- 2 tbsp freshly squeezed lime juice
- 3/4 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp chile powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp ground black pepper
For the Wraps
- 10 burrito size flour tortillas, warmed slightly
- 3.5 cups Tillamook Mexican Blend cheese, shredded
- Cooking spray
Instructions
- Prepare Filling Mix: In a large bowl, combine the shredded chicken, drained pinto beans, and cooked rice. Use freshly cooked warm rice for better flavor absorption, or room temperature rice if preferred.
- Season and Combine: Add enchilada sauce, diced green chiles, cumin, oregano, chile powder, garlic powder, salt, and pepper to the chicken and bean mixture. Stir thoroughly until evenly coated. Then mix in freshly squeezed lime juice and chopped cilantro gently to retain brightness.
- Assemble Wraps: Lay a warmed flour tortilla flat on your work surface. Place 1/4 cup of shredded cheese in the center, then add 1/2 cup of the filling mixture on top. Fold the tortilla into thirds by folding one side in, followed by the opposite side, forming a secure envelope. Press gently to compact the filling and ensure the wrap holds together.
- Cook Wraps: Heat a large skillet or griddle over medium-high heat (about 350°F or equivalent stovetop setting). Lightly coat the seam side of each folded wrap with cooking spray. Place seam side down onto the hot pan to brown and crisp for 2-4 minutes. Flip carefully and cook the other side for another 2-4 minutes until cheese melts and tortilla is golden brown. Cook in batches as needed to avoid overcrowding.
- Serve: Transfer cooked wraps to a serving plate. Serve warm with optional toppings such as sour cream, extra cilantro, jalapeños, or additional enchilada sauce on the side for dipping.
Notes
- Warming tortillas slightly before folding makes them more pliable and less likely to tear.
- Use freshly squeezed lime juice for better flavor brightness compared to bottled juice.
- Cooking seam-side down first ensures the wrap stays sealed and creates a nice crispy edge.
- Work in batches when pan-frying to ensure even cooking and proper browning.
- Store leftovers wrapped tightly in the refrigerator and reheat in a skillet to maintain crunch.
Keywords: Chicken Enchilada Crunch Wraps, chicken enchiladas, Mexican wraps, skillet enchiladas, cheesy wraps, quick enchilada recipe