A week full of homemade dinners probably means a refrigerator full of leftovers. At a loss of what to do with that extra little bit of chicken or ground beef? These enchiladas are your answer.
I recently made a delicious roasted lemon chicken for the family. And, while it was very good, there was just too much of it to finish off in one sitting; that meant leftovers. Unfortunately, there wasn’t enough chicken to feed the whole family by itself, but there was more than enough to make a nice salad or better yet, some enchiladas. So, I grabbed some cheese and tortillas and whipped up a batch. But chicken, tortillas, and cheese are kinda plain, something was missing. Then it hit me, these enchiladas needed some kick. When it comes to Mexican food, what better way to add kick than with some salsa. While I used a mild salsa verde, you can use any salsa you like.
Chicken Enchiladas with Salsa Verde
- 2 cups cooked chicken, shredded
- 10 corn tortillas
- 2 cups shredded jack and cheddar cheese, divided
- 1 1/2 cups salsa verde
- Preheat oven to 400 degrees F.
- Lay tortillas on a flat surface; divide 1 1/2 cups cheese mixture among tortillas and top each with shredded chicken; wrap tortilla around filling and transfer, seam side down, to a 9 x 13-inch baking dish.
- Pour salsa verde evenly over enchiladas and top with remaining 1/2 cup cheese; bake until cheese is bubbling and browned, 15 to 20 minutes; serve with sour cream or guacamole.