How To Use Leftover Chicken To Create Easy Enchiladas

How To Use Leftover Chicken To Create Easy Enchiladas

How to Shred Chicken

Use two forks

Using Two Forks to Shred Chicken:

1. Gather materials: Two forks and cooked chicken.

2. Position the forks: Hold the forks parallel to each other, with the tines facing one another.

3. Insert the forks: Slide the forks into the chicken, about 2 inches apart.

4. Shred the chicken: Pull the forks apart, tearing the chicken into skinny strands.

5. Repeat: Continue shredding the chicken in sections until all of it is shredded.

With a stand or hand mixer

1. Place the cooked chicken in the bowl of a stand or hand mixer fitted with the paddle attachment.

2. Turn the mixer on low speed and gradually improve the velocity to medium-high.

3. Continue mixing till the chicken is shredded to your required consistency. For finer shreds, mix for an extended period of time.

4. Once the chicken is shredded, switch it to a bowl and use it immediately or store it in the refrigerator for later use.

Create the Enchilada Sauce

Homemade sauce

– In a big saucepan, combine the chicken broth, tomato sauce, chili powder, cumin, oregano, salt, and pepper. Bring to a boil over medium warmth, stirring continually.

– Reduce heat and simmer for quarter-hour, or until the sauce has thickened slightly.

– Remove from warmth and stir in the shredded chicken. Serve immediately or refrigerate for later use.

Canned sauce

To make the enchilada sauce, you will need:

1 (10.75 ounce) can condensed tomato soup

1 (10 ounce) can diced tomatoes and green chiles, undrained

1 (4 ounce) can diced green chiles, undrained

1/2 cup chopped onion

1/2 teaspoon floor cumin

1/4 teaspoon salt

1/4 teaspoon black pepper

In a medium saucepan, mix all of the elements for the enchilada sauce.

Bring to a simmer over medium heat, stirring occasionally.

Reduce warmth to low and simmer for quarter-hour, or until the sauce has thickened.

Remove from heat and set aside.

Assemble the Enchiladas

Layering options

Spread about half cup enchilada sauce in the bottom of the ready baking dish.

Place 6 tortillas within the baking dish, overlapping barely.

Spread about half of of the chicken mixture evenly over the tortillas.

Sprinkle about half of of the cheese evenly over the chicken mixture.

Repeat with remaining tortillas, chicken combination, and cheese.

Rolling options

– Roll the tortillas tightly, ranging from one end and working your way to the opposite.

– Place the rolled enchiladas seam-side down within the prepared baking dish.

– Repeat with the remaining tortillas and filling.

Bake the Enchiladas

Covered or uncovered

Bake the Enchiladas, Covered or Uncovered?

Whether to bake enchiladas covered or uncovered depends on the desired texture and moisture stage.

Covered:

– Traps moisture, resulting in tender, juicy enchiladas.

– Prevents the cheese from overcooking and browning excessively.

– Suitable if you want moist and gentle enchiladas

Uncovered:

– Allows extra moisture to evaporate, creating a crispy, cheesy crust.

– Enhances the flavor of the enchiladas through caramelization.

– Suitable if you favor a crispy exterior and barely much less moist interior.

Recommendation:

If you want moist, tender enchiladas, cowl them for nearly all of the baking time, uncovering them solely in direction of the tip to create a lightweight crust.

If you like crispy, flavorful enchiladas, bake them uncovered for most of the time.

Cooking time

Preheat the oven to 375 degrees Fahrenheit (190 levels Celsius).

Grease a 9×13 inch baking dish.

Spread a skinny layer of enchilada sauce in the bottom of the dish.

Place 6 tortillas on prime of the sauce.

Top each tortilla with 1/2 cup of chicken, 1/4 cup of cheese, and 1/4 cup of onion.

Roll up the tortillas and place them seam facet down within the prepared baking dish.

Pour the remaining enchilada sauce over the tortillas.

Sprinkle the remaining cheese on top.

Bake for 20-25 minutes, or till the cheese is melted and bubbly.

Garnish and Serve

Topping options

Garnish and serve along with your favourite toppings:

– Chopped cilantro

– sour cream chicken enchiladas easy cream

– Shredded cheese

– Sliced avocado

– Pickled onions

– Sliced jalapeños

– Diced tomatoes

– Crushed tortilla chips

Sides

Garnishes and Sides for Enchiladas

Garnishes:

• Sour cream
• Shredded cheese (Cheddar, Monterey Jack, pepper Jack, or a Mexican blend)
• Chopped cilantro
• Sliced avocado
• Thinly sliced radishes
• Pickled onions
• Guacamole
• Pico de gallo

Sides:

• Mexican rice
• Refried beans
• Elote (Mexican road corn)
• Roasted greens (such as bell peppers, onions, and zucchini)
• Tortilla chips
• Salsa
• Guacamole