Got leftovers? Well I save almost everything leftover from a meal. I never know where those leftovers will take me. Tonight I made enchiladas from left over roasted chicken, left over cheddar cheese broccoli rice and leftover steamed broccoli & carrots.
Ingredients: yields 1 dozen enchiladas
- leftover roasted chicken, shredded, probably about 1 cup
- leftover cheddar cheese broccoli rice, maybe 1 cup or so
- leftover steamed broccoli & carrots, about 1/2 cup
- 1/2 onion, finely diced
- 1 dozen corn tortillas
- about 1 cup enchilada sauce (leftover)
- about 1 1/2 cups shredded Mexican cheese
Preheat your oven to 350 and spray a rectangle baking dish with pan spray.
Mix the shredded chicken, rice, broccoli, carrots and onions together. Warm your corn tortillas in the microwave until they are soft. I generally warm 6 at a time. Put a couple heaping spoonfuls of mixture in the middle of each corn tortilla and roll. Place the rolled tortilla in the baking dish. Proceed to fill the entire dish with rolled filled tortillas. Pour the enchilada sauce over the top of the enchiladas, sprinkle with cheese and tent the baking dish with foil. Bake for about 15 minutes, remove the foil and bake another 15 minutes until the cheese is melted and the enchiladas are hot.
Suggestions: Enchilada sauce and tortillas are a staple in my freezer. I make enchiladas from many different leftovers. This unique casserole dish from Mexico lends itself to many different flavors. As I was taught you can make enchiladas with many different meats, vegetables, beans and rice. Try this method with your next collection of leftovers in the fridge or freezer.