Amanda & Friends' Cookbook Category Cook Back Next


Cook: Becky Hayes

This recipe is original and was created spontaneously after having more conventional enchiladas earlier in the week. Not sure which recipe we like better - these were excellent! The idea was spawned from the desire for chicken-cheese quesadillas - rolled up. Since they are rolled like burritos and my name is Becky, we called them Beckeritos. Enjoy!

4 flour tortillas (about 7-8" in diameter, not burrito size)
Cream cheese
1 can refried beans
1 small can of corn, drained
2 cups cheddar cheese, shredded
1/3 cup yellow onion, finely chopped
2 tbsp nacho jalapeños, finely chopped
1 chicken breast, skinless, boneless, cut into half-inch cubes
1 tsp ground cumin
1 tsp dried minced garlic
1/4 cup chopped fresh cilantro
1/2 tsp chili powder
2 tbsp La Victoria salsa verde (green chile salsa)
1/4 cup chopped green onion

Grease a 9 x 9 inch pyrex baking dish with butter. Melt 1 tbsp of butter in a skillet. Brown the chicken in the melted butter. As the chicken browns, add the salsa verde, ground cumin, dried minced garlic and chili powder to the skillet. Mix well and simmer for 2 minutes after chicken is done all the way through. Add the chopped cilantro. When cilantro is wilted, remove from heat.

Place a flour tortilla on a plate, and spread one end with cream cheese. Using a soup spoon, place two large dollops of refried beans across the middle of the tortilla and spread from side to side, only across the middle. Place 1/4 of the seasoned chicken on top of the beans and arrange evenly. Place a handful of chopped onion on top of the chicken and spread evenly. Place a heaping teaspoon of the chopped jalapeños on top of the onions and spread evenly. Add two heaping soup spoons of canned corn on top of the jalapeños. Arrange a small handful of shredded cheese on top of the whole pile, press down, and fold the tortilla so that the end with the cream cheese on it is folded on top. The cream cheese will help the tortilla to stay closed as well as adding additional flavor.

Place the first Beckerito in the prepared baking dish. Repeat this process with the other three tortillas, placing each one next to the others in a single layer - scrunch if needed. It will be a snug fit. Top with remaining shredded cheese (should be about 3/4 cup of it) and any leftover chopped yellow onion. Bake at 400 degrees F for 25-30 minutes, until cheese is well melted and bubbling on top.

Remove from oven. Place one Beckerito on each dinner plate. Top with sour cream and chopped green onion. Serve with spanish rice or a side salad. Serves up to 4. Leftovers are YUMMY!