If you read yesterday’s blog, you learned I had a ton of leftovers from a small party we had over the weekend. Lots of Leftovers We could easily eat them just as they are, since they are already delicious and tried and true. But more so than not, I like to recreate my leftovers into something completely different than what they were originally. That makes it much more fun, and it also switches things up a bit, giving us more variety with our menus. I love to create, but I also love to re-create as well.
The first recreation from this weekend’s stock of leftovers is enchiladas from the smoked chicken. Sometimes when I make enchiladas I layer them, and sometimes I roll them. This time I rolled them. Enchiladas are so versatile. You can fill them with anything you like and you can use whatever salsa you like with them as well. This time, when I made them, I pulled and shredded the chicken, and made a filling with garlic, onions, jalapenos, red bell peppers and corn, but I have also made them with spinach and mushrooms and layered them. Chicken Enchiladas with Spinach and Mushrooms I make enchiladas quite often, and I make them with different fillings and different sauces all the time. You can be as creative as you like when it comes to the fillings you choose when making enchiladas.
Recreating from leftovers, using my leftover smoked chicken and leftover tomatillo sauce to make enchiladas.
I shredded the chicken and sauteed all my vegetables in olive oil, salt and pepper, cumin, oregano and cayenne pepper, then mixed them together to make the filling for my enchiladas.
Spray a baking dish with cooking spray and add a little of the sauce you are using to the bottom of the pan. Heat up the tortillas for about 15 seconds in the microwave to make them soft and pliable, then add your filling and either roll or layer your enchiladas. This time I rolled them. If rolling, roll them nice and tight, and stack them side by side.
Once your pan is filled, cover the rolled enchiladas with your sauce and then with whatever cheese or cheeses you like. I used mostly cheddar, then added some jalapeno jack cheese on top. Bake in the oven at 375* F for about 40-45 minutes or until the cheese is all melted and the inside filling is hot.
Once you remove the enchiladas from the oven, top with tomatoes, green onions and cilantro, or toppings of your choice. If you like a little sour cream and salsa on your enchiladas, top it with those as well and serve. I had some leftover rice and beans that I served along side my enchiladas to make a perfect meal. Enjoy with a nice cold margarita especial and you are all set.