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Irresistible Chicken Enchilada Crunch Wraps

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Enjoy bold, saucy, and crispy Chicken Enchilada Crunch Wraps that pack tender shredded chicken, zesty enchilada sauce, and melty cheese around a crunchy tostada for a delightful texture.

Ingredients

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  • 3 cups cooked shredded chicken (rotisserie works)
  • 1.5 cups red enchilada sauce (mild or medium)
  • 1 tablespoon olive oil (plus more for the skillet)
  • 1/2 cup finely diced onion
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional)
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels (frozen or canned, drained)
  • 2 to 2.5 cups shredded cheese (Cheddar, Monterey Jack, or Mexican blend)
  • 6 large flour tortillas (burrito size, 10-inch)
  • 6 crispy tostada shells (or baked corn tortillas)
  • 1/2 cup sour cream (or Greek yogurt)
  • Fresh cilantro and lime wedges, for serving
  • Optional add-ins: sliced jalapeños, green onions, hot sauce

Instructions

  1. Make the filling. Heat 1 tablespoon oil in a skillet over medium. Sauté onion 2–3 minutes until soft. Add garlic, chili powder, cumin, and paprika; cook 30 seconds. Stir in shredded chicken and 1 cup enchilada sauce. Simmer 2–3 minutes until thick and saucy.
  2. Prep the crunch and tortillas. If you do not have tostada shells, bake corn tortillas at 400°F (200°C) for 6–8 minutes until crisp. Warm large flour tortillas in the microwave or a dry pan to make them flexible.
  3. Set up assembly. Place warmed tortillas, chicken filling, cheese, beans, corn, tostadas, sour cream, and any extras within reach.
  4. Assemble each wrap. On a large tortilla, add 1/4–1/3 cup cheese in the center. Spoon about 1/2 cup chicken on top. Add some beans and corn. Place a tostada shell over the filling and spread 1 tablespoon sour cream on the tostada.
  5. Fold to seal. If needed, top the tostada with a small tortilla piece (cut from another tortilla) to help seal. Fold the large tortilla edges up and over the center, working around to form a snug, sealed hexagon.
  6. Cook until crisp. Heat a nonstick or cast-iron skillet over medium with a thin film of oil. Place the wrap seam-side down and cook 3–4 minutes until golden and sealed. Flip and cook 2–3 minutes more. Repeat with remaining wraps.
  7. Finish and serve. Rest 1 minute so the cheese sets. Cut in half. Drizzle extra enchilada sauce if you like. Top with cilantro, a squeeze of lime, and jalapeños. Serve with salsa and guacamole.

Notes

Keep fillings thick for a crunchy tostada. Sear seam-side down for better crunch.

Nutrition

Find it online: https://diymealprep.com/irresistible-chicken-enchilada-crunch-wraps/