EASIEST EVER LEFTOVER CHICKEN ENCHILADAS

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This recipe for the Leftover Chicken Enchiladas is ready in just 30 minutes using either homemade or store-bought enchilada sauce!

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Ingredients

leftover chicken diced green chiles corn Mexican-blend shredded cheese cherry tomatoes garlic clove flour tortillas enchilada sauce chopped fresh cilantro

Step 1

Artichoke Carrot Persimmon Radish Large Radish Carrot Persimmon Preheat oven to 375°F. In a large bowl, add chicken, green chiles, corn, 1 cup shredded cheese, halved cherry tomatoes, and minced garlic. Stir well. and season with salt and pepper to taste.

Step 2

Artichoke Carrot Persimmon Radish Large Radish Carrot Persimmon In a large bowl, add chicken, green chiles, corn, 1 cup shredded cheese, halved cherry tomatoes, and minced garlic. Stir well. and season with salt and pepper to taste. Spray a 13 x 9-inch baking pan with nonstick spray.

Step 3

Artichoke Carrot Persimmon Radish Large Radish Carrot Persimmon To assemble the enchiladas, lay out a tortilla and spread with a spoonful of chicken mixture. Roll up tortilla and place in prepared baking pan. Repeat with the remaining ingredients.

Step 4

Artichoke Carrot Persimmon Radish Large Radish Carrot Persimmon Spread the enchilada sauce on top of the tortillas and sprinkle with remaining 1 cup cheese. Cover with a sheet of foil and bake until the sauce begins to bubble. Uncover and bake to brown the top.

Step 5

Artichoke Carrot Persimmon Radish Large Radish Carrot Persimmon Remove from the oven and serve immediately, garnished with chopped fresh cilantro if desired.

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