Leftover Chicken Enchiladas

Now the title of this post is rather misleading because I am not talking about eating enchiladas or reheating them the day after. I am talking about how to make chicken enchiladas from leftovers. By now, if you’ve been following my blog, you should know I love to reuse everything because it saves me time and money. One night I was very tired and didn’t feel like cooking nor did I want takeout so I grabbed a rotisserie chicken from a local grocery store. I made sides for it that night (instant potatoes and steamed veggies) and after dinner my boyfriend wanted to toss the chicken remains and I refused to let him.

I used:

Enchilada ingriedients

The next day I put the chicken carcass into a pot of water and boiled it until the meat was falling off the bones.

Boiling leftover chicken

 After the chicken was done I carefully separated the cooked chicken from the stock, I placed the strainer over a pot and drained the liquid into the pot. 

De-boning leftover chicken

Homemade stock

Before I started making the enchiladas I took the stock and froze it for later use….I hate wasting anything including homemade stock! I then took the tortillas and made them like any other enchiladas I added a bit of chicken, a bit of cheese, and some enchilada sauce (I used the red sauce). I then lined them all up in a pan and topped with more enchilada sauce and more cheese before baking them at 350 degrees until the cheese was melted and bubbly.

Finished product

 

They turned out so wonderful! Tender meaty chicken rolled up with bubbly cheese and tasty sauce….I love them so much!

Tips from me:

#1 You can use any leftover chicken or you can use fresh chicken breasts/whole chicken…whatever you like. A few days ago (I made these months ago) I made salsa chicken (just a jar of salsa in a crockpot with 4 boneless skinless chicken breasts) for chicken tacos/taco salad. The next day I took those leftovers and made enchiladas with them I just put sauce on the outside since the inside chicken already had salsa. They turned out sooo good too…so any chicken will do!

#2 You don’t have to use flour tortillas. You can use whole wheat tortillas, corn tortillas, or gluten free…whatever you want!

Later I used the homemade stock to make chicken noodle soup. So a $5 rotisserie chicken made 3 meals for me and two of them were just out the remains that most people toss! The only think I tossed from that chicken was the bones! So whenever you have remains of any meal instead of tossing them think about how you could possibly reuse it to stretch your budget further!

Happy Pinning!!

 

Oreo Cookie Balls

So now that life has settled down following the holidays and my boyfriend’s surgery I can finally relax and post about all the yummy treats I made! One things I made is Oreo Cookie Balls…they are easy to make and very yummy!

Ingriedients:

1 package Oreos

1package Cream Cheese

Ingredients

All you do is put the whole package of Oreo cookies into a food processor and crush until there are fine crumbs.

Processed oreo cookies

Then you add the room temperature cream cheese to the processed Oreo cookies and form into a soft dough.

Oreo crumbs mixed with cream cheese.

Then you form the mixture into round balls about bite size and place on a cookie sheet. Then place into a freezer until they are solid and ready to dip.

Formed into balls and ready to cool.

Once the balls are frozen melt chocolate in a bowl, I used white chocolate chips, until smooth. You can use any kind of chocolate or almond bark for this step.

Melted white chocolate

Once the chocolate is melted enough to be creamy and smooth you dip the balls into it until fully covered. Then you place them on wax or parchment paper to dry.

 

Rolled in white chocolate and ready to cool again.

Tips From Me:

#1 When I first made this with my mom they didn’t coat very well the first time so once they hardened I dipped them a second tim to cover any  holes.

#2 These can be made with any flavor of Oreo cookies! These are really rich on their own and the added flavor will add to the richness. My sister once made some with mint Oreo cookies and they were divine but very rich and I couldn’t manage to eat more then half at a time!

#3 If the almond bark is clumpy and doesn’t coat well add a bit of shortening to it and reheat. This should help thin it out a bit to make it easier to coat with.

I love making these because they are so simple if you ever need a quick dish for a party, potluck, or unexpected guests this is a go to recipe!

Happy Pinning!