LEFTOVER CHICKEN ENCHILADAS
Delicious, nutritious, quick and easy enchiladas made with the yummy leftover shredded chicken from recipe #108310 or recipe #299527
Provided by Motivated Mama
Categories Chicken Breast
Time 45m
Yield 4 Enchiladas, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Place 1/4c chicken, 1/4c spinach, 1/4c cheese, 1/4c optional ingredients and one heaping spoonful of yogurt lengthwise on a wheat tortilla **NOTE: measurements do not need to be exact**.
- Roll up tortilla tightly and place seam side down in a 9x9 oven safe dish.
- Repeat steps 2 and 3 for the remaining 3 tortillas.
- Pour enchilada sauce and remaining yogurt over rolled tortillas.
- Top with remaining cheese.
- Bake for 30-40 minutes.
- Serve with rice and side of veggies.
- Enjoy and thank me later!
Nutrition Facts : Calories 575.1, Fat 29, SaturatedFat 15.2, Cholesterol 121.8, Sodium 1645.8, Carbohydrate 37.2, Fiber 1.8, Sugar 9.6, Protein 40.5
SHORTCUT CHICKEN ENCHILADAS
This dish whips store-bought rotisserie chicken, salsa and beans into a quick enchilada bake that is ready in less than an hour. It's a great use for that leftover half of a chicken, but if you have a whole chicken, you can easily double the recipe to make 8 to 12 servings.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Stir together the beans, oregano and 1 cup cheese in a bowl. Add the chicken, season with pepper and stir until evenly combined.
- Stir the salsa together with 1 cup water in a bowl, then transfer 1 cup to cover the bottom of a 9-by-13-inch baking dish. Stack the tortillas, wrap them in damp paper towels and microwave until warm and pliable, about 15 seconds.
- Arrange the tortillas on a workspace, then divide the chicken filling among the tortillas (about 1/4-cup filling per tortilla). Roll the tortillas up like a cigar, then transfer them to the baking dish seam-side down, positioning the rolls so that the dish is filled evenly. Press the rolls gently with your hands so they begin to soak the sauce up. Pour the remaining salsa mixture over the rolled tortillas, then sprinkle with the remaining 2 cups cheese.
- Bake the enchiladas until the cheese melts and the enchiladas are hot in the center, about 30 minutes. Serve hot with sour cream and pickled jalapenos.
LEFTOVER CHEESY CHICKEN ENCHILADA SOUP
Simple and easy to prepare. A cheesy and spicy chicken enchilada soup that is really comforting on a winter day.
Provided by bprimeau
Categories Chicken Soup
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Combine condensed soup, chicken broth, enchilada sauce, and Southwest seasoning in a large pot over medium-high heat. Whisk for about 5 minutes until smooth.
- Add chicken, 1 1/4 cups Cheddar-Monterey Jack cheese, cooked rice, and corn. Mix until well combined. Reduce heat to low and cook until heated through and cheese is melted, about 5 minutes.
- Remove from the heat and ladle into bowls. Top each bowl with remaining cheese and 3 tortilla chips.
Nutrition Facts : Calories 409.6 calories, Carbohydrate 26 g, Cholesterol 84.8 mg, Fat 23.7 g, Fiber 2.3 g, Protein 21.4 g, SaturatedFat 13.5 g, Sodium 1489.4 mg, Sugar 2.8 g
LEFTOVER ROASTED CHICKEN ENCHILADAS
I threw these together using leftover meat from a small roasted chicken I bought in the deli section of my grocery store. The spices from the chicken add a yummy, smokiness to these enchiladas. The seasonings added can be altered for taste, such as using hot green chiles or even jalapenos for heat, or using a hotter enchilada sauce. Top these with lettuce, onion, tomatoes, cream cheese, or extra shredded cheese. Enjoy!
Provided by Archies Little Cook
Categories < 60 Mins
Time 45m
Yield 16 enchiladas, 8 serving(s)
Number Of Ingredients 8
Steps:
- To begin, pour about a half of an inch of vegetable oil into a large frying pan and warm up on stove top on medium-high heat. The oil will be ready for frying after you mix up the enchilada ingredients. (This is assuming you have already picked the chicken from the bones and shredded it. If you haven't already done that, wait to heat the oil until you are finished and the chicken is ready to be combined with cream cheese).
- In large bowl combine shredded leftover roasted chicken pieces and softened cream cheese along with the diced green chiles. In smaller bowl, combine the Mexican cheese and taco seasoning (or cumin, paprika, and garlic powder). Add 3/4 cup of the Mexican cheese mixture to chicken mixture. Next add 1/4 cup green enchilada sauce to add moisture to chicken mixture, and set aside. If desired, add salt and pepper to taste.
- Next, place one tortilla at a time in the oil for about 10 seconds on each side. The tortillas will begin to bubble up some, and the edges will also turn upwards. If you turn them over too soon, they will tear. The frying makes it so you can roll the tortillas up, and the oil gives them a nice texture after baking. Place the fried tortillas onto paper towels to drain off the excess oil.
- Next, prepare a rectangular baking dish by pouring just enough of the green enchilada sauce to coat the bottom of the dish.
- Next, spoon a heaping tablespoon amount of chicken mixture onto the middle of the tortilla and roll up. Place each one seam side down and when the dish is filled up, spoon remaining enchilada sauce over top of enchiladas. Top with remaining Mexican cheese and cover with foil.
- Bake in 350 degree oven for 25 minutes. For crispier enchiladas, and browned cheese top, remove foil after 15 minutes of baking and bake for 10 mintues uncovered.
CHICKEN ENCHILADAS II
A great way to use leftover chicken. Even kids love these!
Provided by teppij
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
- In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
- Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
- In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.
Nutrition Facts : Calories 619 calories, Carbohydrate 66.8 g, Cholesterol 60.4 mg, Fat 27.1 g, Fiber 4.1 g, Protein 26.1 g, SaturatedFat 11.5 g, Sodium 1459 mg, Sugar 4.4 g
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- In a large bowl add the chicken, pepper, onion, 1/4 cup of the cheese, and 3/4 cup of the enchilada sauce. Mix to combine.
- Use a heaping 1/4 cup measuring spoon to scoop the chicken mixture into a tortilla. Tightly roll the tortilla up and lay seem side down in the casserole dish. Repeat with the remaining tortillas.
- Pour the remaining enchilada sauce evenly over the tortillas. Sprinkle evenly with the remaining cheese. Cover with aluminum foil and bake for 15 minutes.
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