Thursday, July 11, 2013

Cheesy Chicken Enchiladas





Here is a great way to use left over chicken, turkey, or beef. Since my family prefers chicken, we will use the name chicken enchiladas knowing any meat could be substituted. These are so easy and fast to put together and you can make as few as one or two, or as many as a 9"x13" pan can hold.

First you need to decide how many you are going to make. If you are making a large amount you will want to use the oven, if you are making just a few than the microwave is an option.

Cheesy Chicken Enchiladas:

Enchilada Sauce and Enchilada Filling
2 cups salsa, any kind, pureed.
1 -16 oz can tomato sauce
1/2 to 3/4 cup water (optional depending on desired consistency)
2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. cayenne pepper
Chicken, turkey, or beef cooked and cubed or shredded.
Grated cheddar or a mexican blend cheese.
Soft flour or corn tortillas - any size or flavor you like
Olives, sliced (optional)

Prepare Sauce using first 6 ingredients:
Heat in a medium sauce pan for 5-10 minutes on simmer. (I usually double the sauce for extra)

Cut up meat in small chunks or shred if you haven't already done so.
Put meat in a medium size bowl. Add some of the prepared enchilada sauce to the meat mixture just to moisten, stir well.

For one or two enchiladas:
Spoon some enchilada sauce in or on the bottom of a microwave save dish.
Rectangle pans and glass pie plates work well.  My husband even uses his dinner plate for single servings.
Take a flour (or corn tortilla for gluten free), and add about 1/2 cup of prepared meat across the middle, top with cheddar or a mexican blend cheese.
Roll up tortilla and place in dish on top of the enchilada sauce.
Continue until you have made all your enchiladas.
Cover the rolled enchiladas with more sauce.
Sprinkle more cheese over top.
Add olives on top if desired.

Microwave until hot and cheese has melted well. Times will vary, watch closely.

Serve with some spanish rice, black or refried beans, sour cream and guacamole.























Pan full of Enchiladas:
Spoon some enchilada sauce in the bottom of a 9"x13" pan.
Prepare enchiladas as above (for one, two enchiladas)
Bake for 30 minutes in a 350 oven.

These are ready to go into the oven.
Plated up and ready to eat.









































As a note: if you are planning on making these from scratch and need to cook the chicken. One whole chicken boiled 45-60 minutes, should easily make enough enchiladas to fill a 9" x 13" size pan.
Let chicken cool before trying to skin and bone it so you don't burn your fingers.
I have been in a hurry before and not waited for chicken to cool....OUCH!

Enjoy your enchiladas, these are also perfect for potlucks, guests and holidays.


*I freeze these for a quick microwavable lunch or dinner too.  Follow all steps except for final cooking. Freeze in good quality freezer containers.  Great idea for lunches too…as long as you have a microwave at work!



Enjoy!


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