Enchilada Wrap Supreme

Most of you have probably tried Taco Bell’s Crunch Wrap Supreme. Although we don’t eat fast-food often, this is our go-to fast-food. We love Crunch Wraps! I have even seen several recipes for Crunch Wraps, and tried one, but it just didn’t quite taste the same. I mean, the recipe tasted good and all, but I guess my expectation was too high.

Well I decided, rather than trying to duplicate the oh-so-amazing crunch wrap, why not just use it as inspiration! Well we have been wanting to eat enchiladas lately, but I have vowed that I would not turn the oven on in this house, because it just gets too hot and we pay too much to cool the house down. Then I thought, “why not make enchiladas Crunch Wrap style?!” It doesn’t require the use of an oven, just a pancake griddle! Perfect. 

I have a new favorite enchilada recipe. We used to always make green enchiladas, which I still love, but then I decided to try using my Chicken Tinga recipe. This makes one great enchilada! Then add a little Spanish Rice, some cheese, a tostada and a tortilla and you have the perfect Enchilada Wrap Supreme! 

This recipe only uses part of a batch of tinga sauce, and it still makes about 10 crunch wraps. I usually make up the whole batch of tinga (so that I am not working with half-of-a-can measurements) and freeze half of it. Then when I need it later it is ready to go for a quick meal later on. If you don’t think you and your family will eat 10 crunch wraps you can always half this recipe as well, just freezing more of the tinga sauce when you make it. 

I also recommend extra-large tortillas, so that you can easily wrap up all the filling inside. If you can’t find any at your store, however, then you can just cut out little circles from extra tortillas, and place these on top of the filling before you wrap it up, to cover any bare spots.


2 chicken breasts, cooked and shredded
1 TBS oil
1/4 of a purple onion, chopped
1/2 can (15 oz can) crushed tomatoes
1/2 can (7 oz can) chipotle peppers in adobo sauce
1/2 cup chicken broth
1 can cream chicken soup
1/2 cup sour cream
2 cups shredded cheddar cheese 
3 cups Spanish Rice
10 extra-large tortillas
10 tostada shells


Heat the oil over medium-high heat, in a large pot. When the oil is hot add the onions and saute until transparent. Combine the chicken broth, crushed tomatoes and chipotle peppers in a blender, and blend until smooth. Pour the tomato mixture into the pot with the onions (once they are transparent) and let it come to a simmer. Reduce the heat to medium, then add the shredded chicken, and stir until it is coated. Cover the pot and let it simmer, stirring occasionally, for 20 minutes. Remove from heat and add the chicken soup and sour cream to the chicken tinga sauce.
Heat the griddle to 350 F. 
Place 1/3 cup chicken tinga mixture in the center of a tortilla, and spread it out to be about the size of the tostada shell. Put the tostada shell on top of the chicken. Cover the tostada with cheese and spread 1/3 cup spanish rice over the cheese. Wrap the tortilla over the top of all the filling and place the wrapped side down on the griddle. Toast the wrap until the bottom is golden brown and then flip it to brown on the other side.

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