Enchiritos

Prep Time: 20 mins  | Cook Time: 30 mins  | Course: Dinner | Servings: 6

Enchiritos are the best of both the burrito and enchiladas. I remember getting the enchirito at Taco Bell as a kid, theirs was made with ground beef. Here either ground beef or shredded chicken works beautifully. I had some leftover bean enchirito mix left over and heated up the next morning with some enchilada sauce and a fried egg...amazing. 

1 cup refried beans

2 cups cheddar cheese, grated

2 cups mozzarella cheese, grated

1 cup ripe black olives, halved (more for garnish)

1 cup onion, chopped 

2 cups enchilada sauce, divided

2 cups cooked chicken, shredded (Or pan fried ground beef) 

2 green onions, sliced

6 10-12 inch tortillas

Preheat oven 350*. Mix in a large mixing bowl the beans, 1 cup cheddar, 2 cups mozzarella, olives, onion and ½ cup enchilada sauce. Pour a layer of enchilada sauce in a 9.13 baking dish, press a tortilla into the dish and turn to coat both sides. Spread ⅓ cup of the bean mixture on the tortilla, top with meat and green onions. Roll and press seam side down in the dish. Repeat with the remaining tortillas, coat the tops with a little extra enchilada sauce as needed. Top with the remaining cheddar and olives. Bake about 30 minutes until the cheese is melty and the enchiritos are hot. Serve with sour cream and guacamole.