To speed up busy weeknight dinners, I like to make a big batch of chicken early in the week to toss into salads, sandwiches and recipes.
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With some store bought shortcuts, these "leftover chicken" enchiladas come together quickly and are always a crowd pleaser.
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Add half a packet of taco seasoning and a splash of water to 2 cups of shredded chicken
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Mix 1 cup of light sour cream into the chicken.
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Dice an onion. I prefer yellow for the sweetness.
Add onion to the chicken mixture and give it a good stir.
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Scoop even amounts of the chicken mixture into each tortilla and spread it evenly.
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Sprinkle sharp cheddar cheese on top of the chicken, and roll the tortilla up. Place rolled tortillas snuggly next to one another in a baking dish.
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Pour 1 cup of canned enchilada sauce over the top of the tortillas.
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Top the rolled tortillas with more shredded cheese, and pop into a 350 degree oven for 15-20 minutes or until the cheese is melted an bubbly and the centers of enchiladas are warm.
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Serve with your favorite toppings like sour cream, fresh salsa and diced avocado. See full recipe at: www.upnorthnosh.com