Monday, April 25, 2011

Chicken enchiladas

With leftover chicken, corn and tortillas, all I needed was a quick stop at Trader Joe's to get everything else for these delicious enchiladas.  What a great way to use up leftovers and also have enough for a second meal!  It's easy to substitute ingredients in this recipe, making it ideal for cleaning out the fridge.

4-6 servings

2 cups leftover meat of your choice (shredded chicken, ground beef, etc.)
1 can corn
1 can black beans
1 can diced tomatoes
1 can diced green chilies
2 tsp chili pepper
12 flour tortillas
1 16oz jar salsa of your choice (I used TJ's Chipotle Salsa and it gave it a good level of spiciness)
2 cups shredded  cheddar cheese or Mexican cheese blend
1 can sliced olives
  1. Preheat the oven to 400F.  Stir-fry the meat, corn, black beans, tomatoes, green chili and chili pepper in a saucepan over medium-high heat for 5 minutes.  Remove filling from heat and let cool slightly.
  2. In a 9x13 baking pan, spread 1/3 of the salsa into the bottom of the pan.  Spoon 1/3 cup of the filling evenly down the center of a tortilla.  Roll tortilla tightly around the filling and place seam side down in the baking pan.  Pour remaining salsa evenly over the top of the enchiladas.  Spread cheese and olives evenly over the top of the salsa.
  3. Bake for 25 minutes or until cheese is bubbly.  Remove from oven and let sit 10 minutes before serving.

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