Do you have leftover chicken on hand? You can turn it it into a delicious, crowd pleasing Mexican dinner in just a few minutes. This Leftover Chicken Enchilada recipe is easy to put together, bakes in under 20 minutes and will have your family licking their plates clean.
In a medium bowl, add 2 cups of shredded cooked chicken and sprinkle 1/2 a packet of taco seasoning on top. (If you are using my homemade taco seasoning, use 1T). Add 1 T of water and stir until the chicken is evenly coated in the seasoning.
Stir in 1 cup of sour cream and 1/2 c of diced onion and give it a good stir to fully combine.
Grab a baking dish. I use a 9"x9" for 6 enchiladas. If you are doubling this recipe, use a 9"x13".
Open the 19oz can of enchilada sauce. You are not going to use this entire can, but the 10oz can just isnt enough sauce, so get the 19oz size and discard or freeze whatever you don't use.
Pour a thin layer (about 6-7 T or approx 1/4") to coat the bottom of your baking pan.
Taking one tortilla at a time, scoop out even amounts of the chicken mixture into each tortilla. Sprinkle approx 1T of shredded cheese on top of the chicken in each tortilla and roll it up.
Place rolled tortillas tightly next to each other in baking dish. Pour 1 cup of remaining enchilada sauce over top of the rolled tortillas, and top with the rest of the shredded cheese.
Bake at 350 degrees for 15-20 minutes or until melted and bubbly.
Top with chopped cilantro or chopped green onion (optional) and serve.
Notes
Transfer any leftover enchiladas to an airtight container and store in refrigerator .Remember they will only last as long as your chicken is good. So if your chicken is already 2 days old when you make these, try to consume the leftover enchiladas within the next 2-3 days.For chicken enchilada toppings try: