Tonight Kiddo was in charge of making dinner. It’s been a long week for yours truly, and the lack of sleep has finally taken its toll. That’s okay, because Kiddo knocked it out of the ballpark with just a few simple ingredients.
These enchiladas are a great way to use any leftover chicken meat you happen to have on-hand. In this case, we took advantage of the leftover chicken from my Shredded Chicken Tacos (Crock Pot Style). The beauty of cooked left-over chicken meat is that it can be stored in the freezer for this nights such as this, when you want a tasty dinner without a great deal of work. (Just take your leftover taco filling, let it sit in a Tupperware container overnight in the fridge, then place in a seal-a-meal bag. It will keep well in the freezer without taking up a lot of room. When ready to use, let the meat thaw a bit in the fridge, and your good to go). While nothing beats a home-made enchilada sauce, we like to keep a few cans of red and green sauce in the pantry for quick, hassle free meals.
It’s been a while since Kiddo was in charge of dinner from beginning to end. He had a few questions (how finely to chop the onions – answer super fine for a smooth roll), but for the most part just ran with it. Kiddo cooks like his Mema – tasting as you go, tweaking along the way and making little notes to save for later.
Easy Green Chicken Enchiladas
3 Cups Cooked, shredded chicken meat
2 Cups Green Enchilada Sauce
½ Onion, minced
3 Ribs Celery, sliced thin
12 Corn Tortillas
1 Cup Shredded Mexican Cheese Blend
Preheat oven to 425 degrees. To a large casserole dish, ladle about ½ cup Enchilada Sauce. Set aside until ready to use.
In a large skillet, warm shredded chicken meat with about ¼ cup Enchilada Sauce, just enough to moisten and flavor meat. (Leftover roast chicken, leftover taco chicken, baked chicken – whatever you have on-hand).
While chicken warms, thinly slice celery and finely chop onions. Add to meat, stir to blend.
Warm a flat skillet or griddle over medium heat. Spray griddle pan with cooking spray. Working with one tortilla at a time, warm tortilla on the griddle pan until soft and pliable. Place on a plate. Fill with chicken mixture down the center (a couple of tablespoons or so, depending upon size of tortilla), roll and place seam-side down in casserole dish. Repeat until all the filling is used, or until casserole dish cannot hold any more enchiladas – which ever comes first. Scrunch up enchiladas as you go, and you should be able to easily fit 12-14 in a large casserole dish.
Ladle remaining sauce over Enchiladas in the casserole dish. Sprinkle with cheese.
Place in the oven and bake until cheese has melted and sauce is bubbling, about 10-15 minutes.
Remove from oven. Serve with rice or refried beans or both. Garnish with sour cream, if desired.