Tuesday, December 21, 2010

Tasty Tuesday - Leftover Chicken Enchiladas

Once again, I am linking up to Mother of Pearl it Is for Tasty Tuesday!!

These enchiladas were (in my opinion) the best I have ever made. And I've made a LOT of enchiladas! I used  a lot of leftovers for this. We buy a LOT of double decker taco kits - you know, the ones with the cheese sauce pouch and the flour tortillas AND taco shells? Well, I always use two kits (six people . . . you need two kits . . .) but never need both packs of taco seasoning and cheese sauce they come with. I always save them, but never know what to do with them . . . UNTIL NOW!! I also used leftover chicken from a chicken that I roasted and froze a few weeks ago. 

Now, because of the sheer volume of ingredients and steps, I do not have pictures today. Please don't let that discourage you from trying them! They are a little time consuming because of the steps, but I promise you they're worth it!!!

Preheat over to 400

For the Sauce:
2 T butter
2 T flour
1 1/2 C milk
1 C shredded cheese (I used a mexican four cheese blend)
1 pouch cheese sauce from a double decker taco kit OR 1 C velveeta
1 oz cream cheese

In a small saucepan melt the butter over medium heat. Add the flour and cook for about a minute. Whisk in the milk. Using a wooden spoon, stir the sauce until it starts to thicken. Continue to stir until it coats the back of the spoon. Remove from heat and add all three cheeses, stirring until melted. Add salt and pepper, if desired.

For the filling:
1 T butter
1 T olive oil
1 c frozen seasoning blend (chopped onion, bell pepper, and celery), thawed
1/2 can chopped green chilies (more if you like it spicy)
2 cups shredded cooked chicken
1 packet taco seasoning
1 C cheese sauce (recipe above)

Heat the olive oil and melt the butter in a skillet over medium heat. Add the seasoning blend and chilies. Cook until onions are softened and translucent. Add chicken and cook until heated through. Add the taco seasoning and cheese sauce and combine well. 

For the enchiladas
8-10 corn tortillas
1 recipe filling
1 recipe cheese sauce
1 can mild red enchilada sauce
1 C shredded cheese

Heat the tortillas in the microwave until soft. Fill each tortilla with about 2 T of filling and roll tightly. Place seam side down in square (8x8 or 9x9) baking pan that has been prepared with cooking spray. When all are filled and in the pan, pour over remaining cheese sauce and spread evenly. Top with red enchilada sauce and cheese. 

Bake at 400 degrees for 30-45 minutes.

*If you don't have the time or the will to assemble them enchilada style, cut up the tortillas, mix them in with the filling, turn out into the casserole dish and top as the directions suggest. The cooking time is about the same!*

Don't forget to visit Mother of Pearl It is for more Tasty Tuesdays!!


Kmama said...

Yum. I have a baked chicken chimichanga recipe that I absolutely love. I haven't made it in awhile and your post has inspired me.

Tree said...

Oh YUM!! I love enchiladas and always want to make them, but the hubby will not eat cheese. GRRR! Maybe I'll let him eat his yucky liver and onions one night, and I'll make these for me and the kiddos. LOL Thanks for linking up for TT again!

Big Fat Mama said...

Yum!! These look so good!