The Enchirito. A marriage between a Burrito and an Enchilada.
Long since gone from the Taco Bell menu, my version here was never on the T.B. Menu in this form.
Green Chile Alfredo is simply Alfredo sauce made with chicken stock, half and half, and cream, infused with diced green chiles, onions, and garlic…then buzzed with an immersion blender until smooth. I smoked a Spatchcock chicken in my smoker yesterday and used the chicken breast from that. I added some of the sauce inside with the chicken and a hearty amount of Monterey Jack Cheese. The medium flour tortillas were trimmed a little to fit into a 9×9 baking dish. Top with Poblano cream, Monterey Jack, diced tomatoes, and cilantro, and plate on a helping of the green chile Alfredo on the plate. Voila! The Enchirito. Akin to a wet burrito, it is much more manageable to eat.
Here’s my really simple Mexican Rice method. Sauté 1 half cup of jasmine rice with canola oil in a small sauce pan. Season with salt and pepper. When the rice is beginning to smell a little like popcorn, add 3/4 cup of low-sodium chicken stock and 1/4 cup of Pace chunky salsa. Lower heat way down, stir, cover, and cook for about 12 minutes. Stir once again, turn off the heat, and leave the lid ajar for another 12 minutes or so. Fluff with a fork and add chopped cilantro.
These portions are for about 3 older adult portions. We had some rice and an Enchirito to split for lunch tomorrow. Also, plenty of Alfredo…I’ll be freezing the rest for a later date.
I didn’t miss my Red Enchilada sauce. That’s for next time when I make Beef Enchiladas, or…Enchiritos.