Leftover Chicken Enchiladas
Revamp your weeknight dinner routine with these irresistible Leftover Chicken Enchiladas, a flavorful way to transform yesterday's chicken into a crowd-pleasing meal! This quick and easy recipe features tender shredded chicken mixed with creamy sour cream, melty cheese, and zesty enchilada sauce, all wrapped in soft tortillas and baked to golden perfection. With just 15 minutes of prep time, these enchiladas are perfect for busy nights, delivering mouthwatering Tex-Mex flavor in every bite. Customize with diced green chilies for an extra kick, and finish with a sprinkle of fresh cilantro for a vibrant touch. Perfect for making the most of leftovers, this comforting dish is a guaranteed family favorite! Serve with sour cream, avocado slices, or a squeeze of lime for the ultimate topping trio.
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Recipe Information
Ingredients
- 3 cups Cooked chicken (shredded)
- 2 cups Enchilada sauce
- 8 pieces Flour or corn tortillas
- 2 cups Shredded cheese (cheddar, Monterey Jack, or a blend)
- 0.5 cups Sour cream
- 0.5 cups Diced green chilies (optional)
- 0.25 cups Cilantro (chopped, for garnish)
- 1 tablespoon Cooking oil or spray
- 0.25 teaspoons Salt
- 0.25 teaspoons Pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking oil or spray.
In a large mixing bowl, combine the shredded leftover chicken, 1 cup of enchilada sauce, 1 cup of shredded cheese, sour cream, diced green chilies (if using), salt, and pepper. Mix until evenly combined.
Lay out one tortilla on a flat surface. Spoon about 1/3 cup of the chicken mixture down the center of the tortilla. Roll it up tightly and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Once all the enchiladas are rolled and in the dish, pour the remaining 1 cup of enchilada sauce evenly over the top. Spread it with the back of a spoon if needed to ensure all the tortillas are coated.
Sprinkle the remaining 1 cup of shredded cheese evenly over the enchiladas.
Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the enchiladas cool for 5 minutes. Garnish with chopped cilantro before serving.
Serve hot with optional toppings like extra sour cream, avocado slices, or a squeeze of lime.
Nutrition Facts
Calories |
3621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.8 g | 214% | |
| Saturated Fat | 72.8 g | 364% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 906 mg | 302% | |
| Sodium | 5040 mg | 219% | |
| Total Carbohydrate | 216.4 g | 79% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 15.7 g | ||
| Protein | 315.1 g | 630% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2271 mg | 175% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 2572 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
