Take your leftover roast chicken to the next level with enchiladas
Do you sometimes find yourself wondering what to do with the extra servings of chicken from last night’s dinner? This can be a common occurrence, especially when you have roasted a whole bird for a family dinner or if you have leftover roasted chicken from Woolies or Coles. Instead of a simple reheat and eat, we love to spice things up by turning leftovers into a delicious meal.
This Chicken Enchiladas recipe is one of the many ways that you can use to transform leftover chicken. What makes this recipe even better is that it only requires one dish to make, so we used our versatile Pyrex Cook & Go dish. Bake and serve these enchiladas with only one baking dish and pop it into the dishwasher when you're done. This means more time spent with the family and less time spent with the kitchen sink! If you find yourself with extras or love the enchiladas so much that you want to save it for lunch or dinner the next day, you can refrigerate it in a smaller Pyrex Cook & Go and pop them into the microwave when you’re ready to indulge at work the next day!
Chicken Enchiladas Recipe:
Serves: 10 people | Total Time Required: 40 minutes
Ingredients:
For the sauce:
- 2 tbsp olive oil
- 1 large onion, diced
- 4 garlic cloves, crushed
- 5 tbsp chilli powder
- 2 tbsp ground cumin
- 2 x 400g tins of chopped tomatoes
- 500ml hot chicken stock
- Salt and black pepper
For the enchiladas:
- 1 tbsp olive oil
- 8 peppers (a mixture of red, orange and yellow) deseeded and cut into strips
- 3 onions, sliced
- 12 flour tortillas
- 700g leftover chicken, cut into strips
- 150g Cheddar, grated
To serve:
- Sour cream
- Guacamole
- Salsa
Method:
- To make the sauce, heat the olive oil in a pan over medium-high heat. Add the diced onion and cook for 4-5 minutes until soft. Then, add the garlic, chilli powder and cumin and cook for about one minute.
- Add the tomatoes and chicken stock and stir to combine. Bring to a boil, then reduce the heat to low and simmer for 10 minutes. Remove from the heat and blend until smooth using a food processor or stick blender. Season to taste with salt and black pepper.
- Preheat the oven to 180˚C on fan setting. Heat the olive oil in a large pan over medium-high heat and add the peppers and onions. Cook for 3-4 minutes until they are slightly cooked but still crunchy.
- Using a Pyrex Cook & Go dish, spread a thin layer of enchilada sauce onto the bottom of the layer. Place a tortilla on a flat surface or cutting board. Add some chicken, peppers and onions down the centre of the tortilla, then roll up tightly and place in the dish, seam-side down. Continue until all the enchiladas are rolled up and placed in the dish.
- Pour the remaining sauce evenly over the top and bake in the oven for about 40 minutes, or until the sauce is simmering and the enchiladas are soft.
- Sprinkle the Cheddar cheese over the enchiladas, then return to the oven for about five minutes until the cheese has melted and turned golden brown. Serve hot with sour cream, salsa, guacamole and spring onion (if desired).
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