Thursday, July 31, 2014

"Re-purposed" chicken enchiladas

What to do with leftovers...hmmm that is the age old question.. and it seems like I always have a dab of this or a dab of that, and I HATE throwing away food.  There are so many hungry people out there, and with food prices skyrocketing, I try and be careful. 

We had company over the other day, and he stated that when he was growing up, they could throw nothing away from their dinner plates.  If they took it, they had to finish it, he remembered sitting for 3 hours at the dinner table trying to finish what was on his plate. He said that his family grew up without much money, and wasting food was out of the question... certainly though provoking...

Anyway, I had leftover cooked chicken, leftover rice, a small bit of leftover tomatoes & vegetables so my thought was enchiladas... So I put everything in a pan, added some cream of chicken soup, sour cream, seasonings, white wine and voila... enchilada filling.  I rolled everything up in flour tortillas, topped with enchilada sauce, and shredded cheese.. baked them in the oven... delicious... I served these with sour cream on the side, but that is totally optional. 

For the chicken, I had leftover chicken thighs, but you can use any cooked chicken, rotisserie, baked, broiled, boiled etc.  I also use mild enchilada sauce from a can, but you can use hot, or whatever your family likes.  Make these today.. so good....Enjoy

2 cups shredded, cooked chicken
2-3 cups leftover cooked rice
1/4 cup white wine
1 can cream of chicken soup
1/3 cup, leftover cooked veggies ( I had a tomato, corn, okra mix)
Flour tortilla
1 small can enchilada sauce
1 cup shredded cheese ( I used a Mexican blend)
 1/2 cup Sour cream (PLUS more for serving)

seasonings of your choice ( I used Cumin, onion & garlic powder, pepper)

Preheat oven to 375. Spray a baking dish with nonstick spray.
In large pan over medium high heat, add chicken, veggies & rice and start heating up.  Then add wine, soup & seasonings and heat over heat until bubbly.  Turn off heat & stir in 1/2 cup sour cream.  On a plate place a tortilla, then add a couple of spoonfuls of filling mixture into the center and roll the tortillas up like a burrito, placing seam side down in a baking dish. Continue until all of the filling is used. Slowly pour the enchilada sauce over the enchilada, and if necessary with a spoon cover all completely.  Bake for around 30-35 minutes until hot and bubbly.  Sprinkle with the shredded cheese and place in the oven for a few minutes or until the cheese is melted.  Remove from oven and serve with sour cream on the side.  Enjoy

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