Easy Enchiladas for Cinco De Mayo! Leftover Makeover Noreen's Kitchen

Greetings! Last weekend I roasted off 2 chickens with the intention of having meat leftover for two additional meals. We ate one chicken on the night I roasted it and I just put the entire leftover chicken in the fridge. Tonight I removed the chicken from the bones and shredded it but removed the skin. I thought it might be fun to make some quick and easy enchiladas for dinner since Cinco De Mayo is coming up on Sunday.
Very easy to do. I simply used one 18 ounce can of my favorite Enchilada sauce (I used Las Palmas) red variety, but you could also make enchiladas verdes by using the green sauce as well. I filled corn tortillas which I softened in the sauce with shredded chicken, shredded cheddar cheese, diced onion and green chili and rolled them up right in the pan. I got 9 but I could have squeezed one more in there for a nice round number. Poured over the remaining sauce. Sprinkled over the remaining green chili and onion and then topped the whole thing with the remaining cheddar cheese. Popped that in the oven for about 30 minutes until bubble and the edges just start to get crispy and the cheese is melty. Dinner is served! I sided this with some re-fried organic black and pinto beans. Topped with a dollop of sour cream and this meal is great.
This is a nice way to get a Mexican meal at home. It doesn't take a lot of work and with a bit of advanced planning, you can plan on this delicious leftover meal and have everything ready to go on the night you need it! Don't have a leftover chicken but want to make enchiladas? No worries! Pick up a rotisserie chicken and take that home and shred it. I'll never tell!
Serve along with a nice guacamole salad made from shredded lettuce, guacamole and diced tomato, onion and jalapeno and you have a complete Mexican meal to rival any that you would pay for in a restaurant.
I hope you give this a try and I hope you love it!
Happy Cinco De Mayo!
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