Transform your leftover roasted chicken from your PoulTree cook out into a sizzling pan of authentic-style enchiladas that'll have everyone thinking you spent hours in the kitchen! This recipe takes your pre-cooked chicken from simple to spectacular, creating a cheesy, saucy masterpiece that's ready in just minutes of hands-on time.
Let's talk about building these beauties: imagine tender strands of roasted chicken, already infused with flavor, mingling with rich enchilada sauce and melty cheese. The trick is in the rolling – warm your tortillas slightly (30 seconds wrapped in damp paper towels in the microwave does the trick) to make them pliable and prevent cracking. Then, each tortilla gets filled with your chicken mixture, creating eight perfect bundles of joy that'll line up like soldiers in your baking dish.
The magic happens in the oven, where the sauce seeps into every crevice, the cheese transforms into a golden blanket, and all the flavors meld together into something that tastes like it came straight from your favorite Mexican restaurant. That final touch of fresh cilantro and a cool dollop of sour cream? *Chef's kiss* – it's the perfect finish that brings all the textures and flavors together.
Best part? This recipe is as flexible as it is delicious. Use corn tortillas for a more traditional touch, or flour if that's what you have on hand. Green enchilada sauce works just as beautifully as red, and feel free to spice things up with some diced jalapeños or a spicier cheese blend. Have a secret sauce, we'd love to hear about it?
Ready to turn that leftover chicken into tonight's Mexican feast? Let's start rolling...
Roasted Chicken Enchiladas
Ingredients:
- 2 cups cooked shredded chicken
- 1 cup of your favorite enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 8 small flour or corn tortillas
- 1/4 cup diced onions (optional)
- Chopped cilantro and sour cream for garnish
Instructions:
- Preheat oven to 350°F (175°C).
- Mix chicken with half of the enchilada sauce and half of the cheese.
- Roll about 1/4 cup of the mixture into each tortilla and place seam-side down in a baking dish.
- Top with remaining enchilada sauce and cheese.
- Bake for 20 minutes or until cheese is melted and bubbly.
- Garnish with cilantro and sour cream before serving.
