I’m not a huge fan of leftovers in their original form, but I enjoy making another meal with the remainders. My chicken enchiladas are a good example of this practice. By using leftover shredded Mexican chicken, I can throw together a meal that looks almost professional. Assembling the enchiladas is easy, and I like to serve them with some yellow rice. Start the rice just before you place the enchiladas in the oven and everything will be done at the same time. Enjoy!
Supplies You Will Need
9×13 baking dish
1-2 cups leftover Mexican chicken
1-2 cups shredded cheddar cheese
10 oz. can of enchilada sauce (I use Old El Paso)
6-8 tortilla shells from the night before
.5 oz. package of saffron yellow rice
Preheat oven to 425°F. Spray baking dish with cooking spray and spread 1/4 cup of enchilada sauce on the bottom.
Carefully assemble the enchiladas by placing 2 to 3 tablespoons of chicken in the center of each tortilla shell. Top with a little cheese and fold one side over the other. Place the enchilada seam side down in the baking dish. Repeat until the pan is full. The enchiladas should touch each other but not be crammed in.
Bake for 15 minutes. Top with 1/4 cup of enchilada sauce and 1/2 cup of cheese and cook for another 10 minutes until cheese is melted and bubbly. Feel free to top these with any of the traditional taco toppings. Serve with rice and enjoy!