Turn leftover chicken into a fiesta with these easy and tasty enchiladas. Serve a crisp salad with a tangy dressing on the side.
- Prep: 10 min - 15 min
- Cooking: 25 min - 30 min
- 2 tbsp (30 mL) all-purpose flour
- 2 tsp (10 mL) chili powder
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) 5 % cream or 10 % cream
- 3 cups (750 mL) cooked chicken diced
- 1 small green bell pepper diced
- 1/2 cup (125 mL) salsa
- 8 6-inch (15 cm) corn tortillas or whole wheat flour tortillas
- 1/2 cup (125 mL) shredded Canadian Monterey Jack or Cheddar cheese
Preheat oven to 400 °F (200 °C). Butter a 13 x 9-inch (33 x 23 cm) glass baking dish.In a small saucepan, whisk together flour, chili powder and salt; gradually whisk in cream. Cook over medium heat, whisking constantly, for about 5 min or until bubbling and thickened. Pour half into a bowl; set remaining sauce aside.Add chicken, green bell pepper and half of the salsa to sauce in bowl; toss to coat. Spoon chicken mixture along centre of tortillas, dividing equally. Roll up to enclose filling; place seam side down in prepared baking dish. Pour remaining sauce over enchiladas in dish. Drop remaining salsa by spoonfuls on top.Sprinkle with Monterey cheese. Bake 20 to 25 min or until filling is hot.
To make the enchiladas ahead, assemble in the dish through step 3. Cover and refrigerate for up to 1 day. Bake, covered with foil, for about 30 min or until enchiladas are warmed through. Uncover, sprinkle with cheese, then bake for about 15 min or until filling is hot.
For individual meals or snacks, roll tortillas and wrap in packages of 1 or 2; store extra sauce and salsa separately in airtight containers. Refrigerate for up to 2 days. To heat, unwrap enchiladas, place on a plate or small baking dish and add sauce and salsa. Reheat in the microwave or toaster oven.
Top 5 Nutrients
|Calcium:||23 % / 256 mg|
|Vitamin B6:||45 %|