Roast Chicken Enchiladas

1 deli roasted chicken (about 2 pounds) *
1 can 4 oz. diced green chilies (optional)
1 1/2 cups grated cheese
3 cups enchilada sauce (see recipe below)
10 flour tortillas
sour cream
garnish (cilantro, black olives, etc.) optional

Cut meat from bones. Discard bones, skin, and visible fat. Shred meat, and stir in diced chilies. Place about 3/4 cup enchilada sauce in bottom of baking dish. Place 1/10 chicken mixture in middle of each tortilla and roll up. Place rolled enchiladas in a baking dish. Pour remaining sauce over top enchiladas. Sprinkle with cheese. Bake at 350 degrees for 30-45 minutes or until enchiladas are hot in center. To serve, garnish with a dollop of sour cream and a sprig of cilantro or sliced black olives.

TO FREEZE for later use: Place rolled tortillas in a freezer safe container. Cover with sauce. Cover with a tight lid and freeze. To cook, place frozen enchiladas in cold oven. Turn on oven to 325 degrees and bake for 1 – 1 1/2 hours OR thaw pan in microwave then place in preheated 350 degree oven and bake as above.
1 pkg brown gravy mix
1 cup milk
2 cups picante sauce or salsa (16 oz. jar)

Substitute milk for water and prepare gravy according to package directions. Stir in picante sauce.

** Canned enchilada sauce may be substituted in recipe when time is an issue.

* Precooked chicken can be purchased from the deli counter or often, precooked chicken is available shrink wrapped in the fresh meat counter. Either way, when time is an issue, it is convenient to purchase the meat already cooked and eliminate that step.

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