Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, leftover chicken enchiladas. One of my favorites. For mine, I’m gonna 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 popular of current trending meals on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Leftover Chicken Enchiladas is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few components. 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:
- Make ready 2 cup cooked and shredded chicken
- Make ready 1 cup salsa; any variety
- Take 1 cup shredded Mexican blend cheese
- Get 1 packages tortillas; flour or corn
- Prepare 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.
Steps to make Leftover Chicken Enchiladas:
- Combine shredded chicken, half the cheese, and salsa in a large mixing bowl. Toss.
- Bring the enchilada sauce to a simmer.
- Spray a casserole dish with non stick spray. Add a tiny bit of enchilada sauce to cover the bottom of the dish.
- 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.
- Fill each tortilla with the chicken mixture and arrange them tightly in the casserole dish.
- Pour remaining enchilada sauce over tortillas. Top with remaining cheese. Cover and cook at 350° for approximately 25 minutes or until chicken reaches 165°.
- Uncover and brown the cheese for an additional five or so minutes.
- 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 it up with this special food leftover chicken enchiladas recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
