My husband and I love to grill out, but definitely do not like to eat grilled chicken two days in a row. We use leftovers on salads or sandwiches and we also love this enchilada recipe that you can actually do in advance and pop it in the oven 35 minutes before dinnertime. This is what you need:
Leftover grilled chicken (you can also use this recipe with canned chicken, but the flavor will not be the same)
Can of cream of chicken soup, reduced sodium
Taco blend shredded cheese, or any leftover cheese will do
2 TBSP of sour cream
Salt, pepper and garlic powder to taste
Bottle of Salsa. We like the Herdez brand ( we do not care for enchilada sauce!)
If you like, a can of diced jalapenos
Tortillas (we use flour, do not like the corn tortillas)
It is pretty much self-explanatory. First you mix up all the ingredients except the tortillas and salsa.
Then you put the mix in the tortillas. This is how I roll them:
Roll on side, then the other, then the bottom and roll over and tuck under. I found that using this method prevents the filling from leaving the enchilada once it is baked and the cheeses are melted.
Meanwhile, preheat your oven at 400. Place 3 TBSP of salsa on the bottom of the pan, put your enchiladas on top, cover with remaining salsa (if the tortilla is left “dry” it would be very crunchy once it is baked).
Sprinkle with cheese, cover and bake for 20 minutes. Uncover and bake for another 10 to 15 minutes. If you prepared it in advance and it is really cold, bake for longer.
You can chop cilantro and put it in the mix, but my family does not like it, so I put cilantro on top of mine. We also sometimes put salad on top, consisting of the lettuce mix, tomatoes and avocado. YUM!!