The other night J and I had roast chicken and even though at the time it felt like we annihilated the bird there was still enough left over that I could make chicken enchiladas, which is my favourite thing to do with leftover roast chicken.

I tried to cheat this time and buy enchilada sauce but it wasn’t too good and I had to spruce it up a lot. I added a small can of tomato sauce, cumin, chilli powder, lime juice, oregano and a small amount of taco season I had bought from trader Joes. This definitely fixed it and we were ready to go. The filling was even easier.

Ingredients

  • 2-2 ½ cups shredded chicken
  • ½ package of cream cheese
  • ½ green pepper, sliced
  • ½ onion sliced
  • 1 jalapeno, seeded and sliced
  • 1 small can diced green chillies
  • 1 tsp cumin
  • 1 tsp chilli powder
  • Small bunch of cilantro chopped (optional)
  • Salt and pepper
  • ½ lime
  • 2 cups jack cheese

 

Shred your leftover chicken, or shred whatever chicken it is that you’re using.

Heat medium pan with olive oil and cook sliced green pepper, onion, and jalapeno on med heat until soft. Set aside to cool. While peppers are cooling mix together shredded cooked chicken, add green chillies, cumin, chilli powder, cilantro, lime, ½ cup jack cheese, cream cheese, salt and pepper into a large bowl. Add warm peppers to mixture, the cream cheese will melt against the warm peppers to fully incorporate.

Spread about one cup of enchilada sauce into bottom of baking dish. Scoop ¼ cup or more, if you want but fat enchiladas, of the filling into soft flour tortillas and wrap together, placing folded side down onto the sauce. Once all tortillas are wrapped pour remaining sauce over tortillas covering all sides. Cover the remaining jack cheese.

Cook at 375 for approx 30 minutes. If your cheese is browning too fast, cover with tin foil.

 

I made 4 large enchiladas but you could make them smaller by adding less filling. I might do that next time because after finishing one, my stomach was way too full. I topped mine with sour cream and my homemade tomatillo guac.