Tag Archives: Take Two Recipe

Take Two: Roasted Chicken Enchiladas

11 Jun

This is one of my new favorite take two recipes!  These recipes use my leftovers (yuck) and turn them into something new.  Earlier this week I feasted on delicious Roasted Lemon Herb Chicken.  In fact, I snacked on it for two and a half days!  I just couldn’t bring myself to eat any more of my beloved chicken by the third evening, so had to change things up. 

These Roasted Chicken Enchiladas are so quick.  You already did the hard part by cooking the chicken, now all you have to do is chop and assemble the ingredients.  You can put an exciting dinner on the table in only 20 minutes.

Roasted Chicken Enchiladas (serves 4)

  • 2 16 oz jars of Old El Paso Thick and Chunky Salsa (medium heat)
  • 1 1/2 cups Roasted Chicken
  • 1 1/2 cup shredded Mexican Blend Cheese
  • 1/2 medium yellow onion, diced
  • 1/2 jalapeno, minced
  • 1 1/2 tbs fresh cilantro, chopped
  • 1 tsp salt, plus sprinkle
  • 1/2 tsp ground pepper, plus sprinkle
  • 1/2 tsp red pepper flakes
  • 5-6 flour tortillas

Preheat your oven to 350 degrees.  In a large mixing bowl pour 3/4 of first salsa jar.  Add onion, jalapeno, 1 tbs of chopped cilantro, pepper, salt and red pepper flakes.  Stir and add in leftover shredded Roasted Chicken.  Set aside.

Pour remaining 1/4 of first jar of salsa into a glass 9×13 baking dish.  This will keep the enchiladas from sticking to the bottom of  your dish.  Feel free to add a bit more from the second jar if need be. 

Take a tortilla and fill it with a palm-sized amount of your chicken filling.  Sprinkle a little shredded cheese (you will use a 1/2 cup inside your tortillas), and roll up tortilla.  Put your rolled up tortilla with the flap side down in the baking dish.  Repeat until you have used up all of your filling, approximately 5-6 tortillas.  If you have any leftover filling pour over the top of your enchiladas, and then pour the rest of the second jar of salsa on top of your enchiladas.  Spread around so all of the rolled tortillas are covered, this will ensure they do not get dry.  Transfer dish to the oven and cook uncovered for 10 mins.  I know this doesn’t seem like much time, but remember we are using previously cooked chicken!  This is mainly to combine the flavors and warm up the dish. 

Sprinkle the remaining cup of cheese over top of the enchiladas and bake for 5 more mins.  Remove from oven and garnish with a sprinkle of chopped cilantro to finish. 

Now all I need is a nice chilled margarita!  Who’s buying?

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