Leftover-Chicken Enchiladas

Okay so you have leftover chicken and tortillas from the tostadas, so what can you make with the leftovers? If you answered more Mexican food.. you’re right! Like I mentioned in the last post, although these past few recipes are all Mexican food, they all taste so different. So get your leftovers ready and enjoy!

What you need:

  • Leftover chicken or market rotisserie chicken
  • Corn tortillas (3 per person)
  • One bag of Mexican cheese blend
  • 1 large can of enchilada sauce
  • 1 small can of pickled jalapeños and carrots (optional)

Preheat your over to 350 degrees.

In a pyrex or oven safe dish (the more you make the larger dish you want), spread one ladle full of enchilada sauce on the bottom.

Microwave tortillas for 30 seconds so they are soft enough to use.Put a ladle full of enchilada sauce in a shallow bowl (I used a pan) and one by one, dip tortillas in the sauce  so they are lightly coated. Your hands will get dirty!! Take your ingredients out of their original packaging and so you don’t contaminate everything that you don’t use. Fill each tortilla with a handful of chicken, a sprinkle of cheese, and a few pieces of the pickled jalapeños if you wish. IMG_7589

Fold in the sides in and put them in the pan fold side down. Once they are all in, top with more enchilada sauce and cover in cheese. Use as much or as little cheese and sauce as you like. Bake in the oven for 15 minutes.




Once they are done, take them out and serve them up! They are perfect plain but I like to top them with lettuce, onion and sour cream. Enjoy!!



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