Leftover Chicken Enchiladas

Side view of casserole dish full of leftover chicken enchiladas

Two things I am really excited about, first these Leftover Chicken Enchiladas. I wrote a post for my Crockpot Rotisserie Chicken a while ago about how I love turing a crockpot chicken into multiple meals for the week and I thought I would put my money where my mouth is and give you a great example of how I use my leftover chicken. So here it is! Second, I am testing out an upgraded recipe card that gives you (drumroll please) Nutritional Information!!

So let’s talk nutrition information first, I am so excited to make this part of The Schmidty Wife. Part of what I like to do with *most* of my recipes is make them healthy/lighter so sharing nutritional information is something that I am super excited about. I hope that this info can help you and your family make heathy decisions 😀 YAY!

So back to Leftover Chicken Enchiladas, like I mentioned before I love making a whole chicken to use for my meals throughout the week. Heathy protein ready to make into an easy fast meal, how perfect right?! These enchiladas are the perfect example of how I make that happen. Some shredded chicken, some diced up veggies, cheese, enchilada sauce, and tortillas boom dinner is ready.

top view of leftover chicken enchiladas

 

TIPS & TRICKS:

• Need some leftover chicken? Make a Crockpot Rotisserie Chicken

• You can use store bought enchilada sauce but I recommend making a batch of my Blender Enchilada Sauce

• Feel free to go overboard on the sauce and the cheese because lets face it enchiladas are better with more sauce and cheese

Leftover Chicken Enchiladas
Rate this recipe
3 ratings
Leftover Chicken Enchiladas
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes

easy weeknight enchiladas made from leftover chicken

Yield: 4 servings
Category: entree
Ingredients
  • 1 1/2 cups cooked chicken, shredded
  • 1 red bell pepper
  • 1 small onion
  • 1 1/4 cups shredded cheese, colby jack or a mexican blend
  • 8 flour tortillas
  • 1 1/2 cups enchilada sauce
    optional toppings: Greek Yogurt/Sour Cream, Salsa, Cilantro
Instructions
  1. Preheat oven to 400º F. Lightly grease an 8x12 inch casserole dish.
  2. Dice the red bell pepper and the onion.
  3. In a large bowl add the chicken, pepper, onion, 1/4 cup of the cheese, and 3/4 cup of the enchilada sauce. Mix to combine.
  4. Use a heaping 1/4 cup measuring spoon to scoop the chicken mixture into a tortilla. Tightly roll the tortilla up and lay seem side down in the casserole dish. Repeat with the remaining tortillas.
  5. Pour the remaining enchilada sauce evenly over the tortillas. Sprinkle evenly with the remaining cheese. Cover with aluminum foil and bake for 15 minutes.
  6. Remove aluminum foil and bake an additional 15-20 minutes until the cheese is melty and the tortillas are starting to crisp.
  7. Serve immediately with optional garnishes.
Notes

This recipe is awesome with my Blender Enchilada Sauce 😉

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Nutrition information
Calories per serving: 593.48 kcal
Fat per serving: 24.26 g
Saturated fat per serving: 10.51 g
Carbs per serving: 60.27 g
Protein per serving: 32.77 g
Fiber per serving: 4.8 g
Sugar per serving: 10.82 g
Sodium per serving: 1797.88 mg
Trans fat per serving: 0.01 g
Cholesterol per serving: 78.56 mg
Nutrition label for Leftover Chicken Enchiladas
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Leftover Chicken Enchiladas Pinterest Pin #enchiladas #leftoverchicken #dinnerideas

Peace & Love

Lauren, The Schmidty Wife

P.S. Looking for more leftover chicken recipes? Check out my White Chicken Chili Mac & Cheese or my Loaded BBQ Chicken Pizza.

Please note that my links above may be affiliate links, and I will earn a commission if you purchase through these links. I recommend them because they are helpful, and are companies that I trust, not because of the commissions that I may earn from you using these products.

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