Leftover Chicken Enchiladas
Leftover Chicken Enchiladas

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, leftover chicken enchiladas. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Today I'll show you how to make a delicious & money saving recipe using leftover shredded chicken. I'll show you how to make your own healthy green sauce. Keywords: Easiest Chicken Enchiladas Ever, Leftover Chicken Enchiladas.

Leftover Chicken Enchiladas is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Leftover Chicken Enchiladas is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can have leftover chicken enchiladas using 5 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Leftover Chicken Enchiladas:
  1. Prepare 2 cup cooked and shredded chicken
  2. Make ready 1 cup salsa; any variety
  3. Get 1 cup shredded Mexican blend cheese
  4. Prepare 1 packages tortillas; flour or corn
  5. Get 1 can enchilada sauce; red or green

How to Freeze Chicken Enchiladas: Chicken enchiladas can easily be frozen and reheated. You can use leftover chicken, but depending on the seasonings and flavors added, that may not work. Making enchiladas at home is actually quite easy to do! These green chicken enchiladas taste like they came from a restaurant and are the perfect way to use up leftover chicken.

Instructions to make Leftover Chicken Enchiladas:
  1. Combine shredded chicken, half the cheese, and salsa in a large mixing bowl. Toss.
  2. Bring the enchilada sauce to a simmer.
  3. Spray a casserole dish with non stick spray. Add a tiny bit of enchilada sauce to cover the bottom of the dish.
  4. Dip each tortilla in the hot enchilada sauce to loosen it up so it doesn't tear. Flour tortillas are much easier to work with, but provides a different flavor profile. Flour tortillas are pictured in this recipe.
  5. Fill each tortilla with the chicken mixture and arrange them tightly in the casserole dish.
  6. Pour remaining enchilada sauce over tortillas. Top with remaining cheese. Cover and cook at 350° for approximately 25 minutes or until chicken reaches 165°.
  7. Uncover and brown the cheese for an additional five or so minutes.
  8. Variations; Cilantro, tequila, roasted bell peppers, jalapeno, corn, cotija cheese, queso fresco, goat cheese, avocado, guacamole, mole

Make the most of your roast dinner by using up leftover chicken in these filling wraps, from BBC Good Food magazine. Leftover Chicken Enchiladas are better reheated before eating. I usually just eat them up cold the next day. I like them cold and am usually too hungry or too impatient to reheat. I guess it's its combination of sweet and spicy Here's another very common dish that takes advantage of the leftover Mole sauce: Enmoladas filled.

So that is going to wrap this up with this exceptional food leftover chicken enchiladas recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!