Thursday, February 9, 2012

Chicken Enchiladas

Chicken Enchiladas
Chicken served in a variety of dishes is quite often on our dinner table.  Two weeks ago there was a great special at our local grocery store, the Big Y.  Packages of boneless skinless chicken breasts were Buy 1, Get 1.  That was a great purchase!  Right away I knew that one package would be marinated and we'd enjoy Grilled Chicken Medley.  The Penne, the cheese and the veggies were in our fridge.  O.K., I know it's winter, but a tasty, tangy, nutritious, colorful salad tastes great any time of the year!

Grilled Chicken Medley

Ohh, there was one large extra piece of flavored chicken left after I prepared our colorful dinner salads.  Sweet!  This would become an ingredient in another delicious meal two days later.  Chicken Enchiladas! Yum!  Once again, most of the ingredients are readily available in our fridge. 

Usually when I read recipes for Chicken Enchiladas, the chicken is prepared just before rolling up the tortillas.  Using cooked chicken from another delicious meal works so well!  Easy!  Our Enchiladas had a Peruvian flavor and they were delicious!  Yes, the chicken can be cooked just before using, but who always has time?

The recipe I use is adapted from Debbie Donham's recipe for Chicken Enchiladas I on allrecipes.com.

Chicken Enchiladas - adapted from Debbie Donham's recipe
Oven: 350°F           Time:  28 Minutes 

Ingredients:

Cooked Chicken
1 Tablespoon dehydrated Onion
1 Cup Sour Cream (I use Fat Free.)
1 and 3/4 Cups Shredded Taco Cheese
1 Tablespoon dehydrated Parsley
1/2 teaspoon Oregano
1/2 teaspoon Black Pepper
1 Tablespoon Chili Powder
6 Flour Tortillas (8 inch)
1 jar Chunky Mild Salsa (about 16 ounces)

Method:
  1. Preheat oven to 350°F.
  2. Spray a Baking Dish (about 10" square) with PAM.
  3. Place about 1/4 Cup Salsa in Baking Dish.  Spread.
  4. Cut cooked Chicken into very small pieces.
  5. Place Onion, Sour Cream, 1 Cup Taco Cheese, Parsley, Oregano, Black Pepper and Chili Powder in small bowl.  Add Chicken pieces. Combine.
  6. Dividing mixture evenly between the 6 Tortillas, place an amount in center of Tortilla.
  7. Spread in middle leaving borders.
  8. Fold over about 1" of tortilla on left and right sides.
  9. Roll tortilla starting from end nearest you and place in Baking Dish, seam side down.
  10. Pour remaining Salsa over top, covering ends of Enchiladas.  Spread Salsa over top.
  11. Spread 3/4 Cup Taco Cheese on Enchiladas.
  12. Bake uncovered in 350°F oven for 28 Minutes.
  13. Cool 10 Minutes before serving.
This has become my new "go to " meal whenever we have any extra cooked chicken after dinner.  Who would guess that this great dinner is made from "leftovers"?

Enjoy!
Yummy!

5 comments:

~Lavender Dreamer~ said...

WOW! This looks incredible! I made quesidillias this week for the first time in a long time! I get hungry for Mexican food! ♥

Charli and me said...

This looks really good! I have to try it for sure, thanks for another great recipe.

Carol @ Always Thyme to Cook said...

The enchilada's look so good! So does the salad! Great deal on the chicken.

Rita said...

Looks so good; I have always wanted to make Chicken Enchiladas and here is the recipe; thanks.
Rita

JG said...

~Lavender Dreamer- It's wonderful to make and enjoy a variety of foods!

Charli and me- You will enjoy it!

Carol- Hard to pass on a good bargain. :)

Rita- Any time there is a little chicken left, it's Meal #2.