Making leftovers into something tasty is really easy, and Mexican foods often blend well with your leftover meats. Enchiladas, tacos, and burritos are perfect for when you have chicken, ground beef, ground turkey, pork shoulder, honestly whatever laying around.
I had roast chickens from Saturday that needed to be spruced up and not wasted. Having not had enchiladas in a while, and craving Mexican food, I put my leftover plan into action.
If you didn’t have leftover chicken, you can still make this recipe. Just cook the chicken breasts and shred just like the directions below (you can bake or saute the breasts).
4 Chicken breasts
15-20 Flour or Corn tortillas
1 can black beans (I used Cuban style beans)
1 can diced jalapenos
1 packet taco seasoning
1/4 cup water
1 can (20 ounces) green enchilada sauce
2 cups shredded Mexican cheese
1/2 diced white onion
sour cream and salsa, optional
Preheat the oven to 375.
To get started, shred your 4 chicken breasts and get the meat simmering in a pan with the water. Add the taco seasoning. Next, part way drain your black beans, because you want some of the juice, just not all of it. Add those to the pan. Next, add the diced can of jalapenos.
This was the “hardest part” because the rest is just going to be assembly. Easy dinner right? Take your can of green enchilada sauce and add about 1/3 of it to the bottom of your pan. Next, take a tortilla and place a large spoonful of filling in the middle. Fold the ends in, and place it folded side down in the pan. It should look like this:
Keep going until you have used all your meat and stuffed the enchiladas in the pan. They should be cozy in there. I made plump enchiladas and made 13 of them. You can use less meat and fit a few more in.
Next, pour the rest of the enchilada sauce over the tortillas and add the 2 cups of cheese to the top.
Bake for 20 minutes or until the cheese is bubbly and brown. Serve with sour cream and salsa.