This easy chicken enchilada recipe uses leftover chicken in a delicious dinner. Got leftover chicken? Isn’t that always the case? You cook a nice roast chicken and the family digs in. Then — oops. Leftover. What to do with them?
Make chicken enchiladas. And not just any enchiladas – my spicy, simple chicken enchiladas using leftover roast chicken.
Ready to cook? Here’s what you’ll need:
- About half cup to one cup of cooked chicken, either cut from leftover roasted chicken or chicken breasts, cooked, and sliced into match-stick sized pieces
- 1 pepper, sliced into match stick sized pieces, seeds and core removed
- 1/2 small onion, sliced thin
- Package of flour tortillas (I had 10 small ones)
- 1 can of Enchilada sauce
- 1 can of corn
- 1 can of black beans
- 1/2 cup of salsa
- 1 tablespoon olive oil
- 1/2 cup shredded Colby Jack or Monterrey Jack cheese
Preheat the oven to 350 degrees F.
In an oven proof glass pan, pour 1/4 can of the enchilada sauce and set it aside.
In a large sauce pan, heat the olive oil. Cook the peppers and onions until wilted. Stir in the chicken and 1 and 1/2 cups of mixed beans and corn (drain and rinse them first; store leftovers in fridge). Add salsa, stirring until heated. Turn off the heat. Spoon about 1 – 2 large tablespoons of the mixture into the center of a tortilla, making a pocket by folding one side, then the other two sides over. Place seam-side down in baking dish with sauce and stack them side by side snugly. When all have been filled and stacked, pour the rest of the enchilada sauce over them. Sprinkle with shredded cheese, loosely cover with foil and bake 20 minutes or until heated. Serve.
This was SPICY HOT using Old El Paso Enchilada sauce and mild Pace salsa. If you like spicy food, this is a great recipe! (I love spicy food.)
