Easy Weeknight Chicken Enchiladas What To Do With Leftover Chicken Recipe 425 Food

SHORTCUT CHICKEN ENCHILADAS

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 CHICKEN ENCHILADAS

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!

WEEKNIGHT CHICKEN ENCHILADAS

Steps:

• Wrap tortillas in foil and heat in 350* oven for 10 minutes to soften.
• For Sauce: In a saucepan, cook onion, garlic, coriander, and pepper in the butter until the onion is tender.
• Stir the flour into the sour cream, and then add to the onion mixture.
• Stir in broth and chili peppers all at once.
• Cook and stir until thick and bubbly.
• Remove from heat; stir in 1/2 C of the cheese.
• For Filling: Stir 1/2 C of the sauce into the chicken, mixing well.
• Place about 2-3 soup-spoon-size of mixture on each tortilla and roll up.
• Arrange rolls, seam side down, in a lightly greased 12x8x2 baking dish.
• Top with remaining sauce.
• Bake, covered, in 350* oven for 35 minutes.
• Sprinkle with remaining cheese and bake, uncovered, 5 minutes more until cheese melts.
• Let stand 10 minutes.
• If Desired: garnish tops with olives, tomatoes, and cheese.