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

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

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

De-boning leftover chicken

Homemade stock

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

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!!

 

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Skinny Sour Cream Enchiladas

So today I got up and was feeling better then I have been so I decided to take a walk in a local cemetery, sounds ghoulish I know but they have some cool Civil War graves there. Sadly walking around for 30 minutes really did me in and I had to go home and lay down for a 2 hour nap, this dang infection really saps the strength. But on a good note I put some chicken breasts in the crock pot for tonight’s dinner instead of boiling it on the stove like I planned! After it was done the rest was a breeze…so glad I decided to use to crock pot or else it might have been TV dinners lol!

The pin: http://www.skinnymom.com/2012/05/11/skinny-sour-cream-enchiladas/?_szp=161788

Ingredients

  • 8 oz fat-free sour cream
  • 1 can fat-free cream of chicken soup
  • 1/4 cup fat free milk
  • 1 Tbsp fresh chopped cilantro (or 1/2 Tbsp dried)
  • 1/2 cup cooked shredded chicken breast
  • 1 can Mexican Rotel
  • 1 cup chopped onions (optional)
  • 8 low carb tortillas
  • 1 cup shredded Mexican cheese blend
  • 1 can diced green chiles
Ingredients ready to go!

Ingredients ready to go!

All you do is boil your chicken and shred it up then combine the sour cream, cream of chicken soup, milk and cilantro in a sauce pan. Cook until heated (careful it boils quickly and like she said in the blog “Will make a huge hot mess if you don’t keep stirring. I learned the hard way. Twice.”) then put aside.

Sauce and Chicken mixture cooking!

Sauce and Chicken mixture cooking!

Get out a frying pan and add your chicken, onions (if you used them I didn’t), ro tel, and green chilies and cook until onions are clear or the mixture is hot. Put 2 tbsp chicken mixture into a tortilla, roll, and top with the sauce and cheese. Bake at 350 until golden bubbly!

Yummy!

Yummy!

Looks so good doesn’t it?? Yes it did taste as good as the picture looks!! 😉

Tips from me: 

1. If you like big, fat, stuffed enchiladas then you will have to add more of the chicken mixture since the recipe calls for only 2 tablespoons.

2. I had extra chicken left over so instead of getting rid of it I added it to the top of my boyfriend’s before baking it.  Makes it more “meaty” for then men folk out there lol 😉

3. Next time I make these (oh yes there will be a next time!) I will reduce the amount of sour cream since it overpowered the taste of the cream of chicken. I am not a fan of sour cream (unless cooked like this) so this is just my preference. I will also drain the ro tel (the recipe didn’t specify.) since it was hard to roll them with the juices dripping everywhere.

Hope you like this as much as I do! I am having so much fun doing all these pins and I hope you guys are enjoying the as well!!

Happy Pinning!!