Chicken Enchiladas So Easy
When you have leftover roasted chicken, a refrigerator stock of onions and green peppers, some cheese, a few spices, a jar of enchilada sauce and corn tortillas around you can have delicious chicken enchiladas in about thirty minutes.
Next, dice up the onion and green pepper very small (I used a half of each vegetable), saute in a skillet with a spot of olive oil and minced garlic until the onions are clear and show a bit of brown color.
Now put about two tablespoons of mixture in each tortilla and roll them up carefully (they crack easily) and place them seam down in a 9″x9″ baking pan. About 8 enchiladas will fit. Depending on the brand you buy they will break very easily. To prevent this, warm them in a small skillet with a spritz of oil spray on each side. This makes them much more pliable.
I used a soft tortilla and they cracked a little bit but they will be covered in sauce and cheese so it won’t matter. Remember, this is an easy recipe. So a half cup more of sauce goes on top of the enchiladas (moisten all exposed parts of the tortillas or they will become hard and dry upon baking) and another 2 oz. of shredded cheese is sprinkled on top. Just pop this pan of deliciousness into the oven for thirty minutes or until the cheese on top is well melted and the sauce bubbles a bit in the corners.
When it is done, plate up a few enchiladas for everyone (you can make a big enough pan of them to feed up to eight people but you’ll need to double the ingredients) using a nice wide spatula. Top them with a dollop of sour cream and some fresh cilantro or parsley and enjoy!