Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, leftover chicken enchiladas. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Leftover Chicken Enchiladas is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Leftover Chicken Enchiladas is something which I have loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can cook leftover chicken enchiladas using 5 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Leftover Chicken Enchiladas:
- Get 2 cup cooked and shredded chicken
- Get 1 cup salsa; any variety
- Make ready 1 cup shredded Mexican blend cheese
- Make ready 1 packages tortillas; flour or corn
- Make ready 1 can enchilada sauce; red or green
Instructions 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
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