Easiest Chicken Enchiladas with Leftover Crock Pot Chicken Taco Meat
3 cups (or whatever you have) leftover Crock Pot Chicken Taco meat
2 cups cheese (separated)
2 jars enchilada sauce (Aldi sells for 59 cents)
1 package corn tortillas
Preheat oven to 350. Spray casserole pan with Pam. Pour half can of enchilada sauce in pan. Fill corn tortilla with a few tablespoons of chicken and a little cheese, roll and place in pan. Continue to fill and roll tortillas until meat is gone. Pour remaining 1 1/2 cans of enchilada sauce over rolled tortillas. Top evenly with cheese. Cover with foil and bake for 30 minutes or until bubbly. Serve with Mexican or yellow rice and green salad.
Creamy Green Enchiladas make with Leftover Crock Pot Chicken Taco Meat
3 cups (or whatever you have) leftover Crock Pot Chicken Taco meat
1 tbsp butter
1 onion diced
1 can diced green chiles
1 brick cream cheese (or light cream cheese) cut in pieces
1/2 tsp chili powder
1/2 tsp cumin
1 package small soft corn tortillas
2 cans green enchilada sauce, divided
1-2 cups shredded mild cheddar or Monterey Jack cheese
Preheat oven to 350. Spay a 9x13 glass pan with Pam. Melt butter in skillet over medium heat. Add onion and sauté about 5 minutes (until soft). Add green chiles and sauté about a minute more. Add chicken and cream cheese pieces. Stir until cheese is melted.
Pour 1/2 can of enchilada sauce into prepared 9x13 pan. Fill corn tortillas with approximately 1-2 tbsp of cheesy chicken mixture and place in pan. Continue until to fill and line up in pan until tortillas and/or chicken is gone. Pour the remaining 1 1/2 cans of enchilada sauce over the tortilla rolls and top with cheese. Cover pan with foil.
Bake at 350 for about 30 minutes. Remove foil and bake another 5 minutes.
Serve with simple green salad and fresh fruit.
1 package small soft corn tortillas
2 cans green enchilada sauce, divided
1-2 cups shredded mild cheddar or Monterey Jack cheese
Preheat oven to 350. Spay a 9x13 glass pan with Pam. Melt butter in skillet over medium heat. Add onion and sauté about 5 minutes (until soft). Add green chiles and sauté about a minute more. Add chicken and cream cheese pieces. Stir until cheese is melted.
Pour 1/2 can of enchilada sauce into prepared 9x13 pan. Fill corn tortillas with approximately 1-2 tbsp of cheesy chicken mixture and place in pan. Continue until to fill and line up in pan until tortillas and/or chicken is gone. Pour the remaining 1 1/2 cans of enchilada sauce over the tortilla rolls and top with cheese. Cover pan with foil.
Bake at 350 for about 30 minutes. Remove foil and bake another 5 minutes.
Serve with simple green salad and fresh fruit.
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