I have leftover chicken.....I would like to make chicken enchiladas but I'm open to something different!?!
Thanks!
Answers: I cooked a whole chicken in the oven yesterday and have a ton leftover. I thought it would be easy to make enchiladas but I realized I have never made them before. I have a very picky fiance who doesn't like sour cream (anything that is white except for shredded cheese). I would really appreciate some help.
Thanks!
Try this using your already cooked chicken and skip #1 in the recipe. My daughter likes this one best because she doesn't like the red sauce. Makes great leftovers, enjoy!
Chicken Enchilada Casserole
1 – 1 ? lb boneless chicken, cut into bite size chunks
1 can cream of mushroom soup
1 - 8 oz carton sour cream
1 small can chopped Ortega green chiles
1 sml package flour tortillas, cut or torn in small pieces
8 oz jalapeno or regular jack cheese, grated
1. Cook chicken in skillet with a little water and ? tsp garlic salt or powder, until no longer pink Remove and reserve.
2. In a bowl combine the next four ingredients, plus 6 oz of the cheese, and the chicken. Mix well and place in greased casserole dish. Top with remaining cheese and bake at
350 F for 1 hour.
Serving suggestions: Mexicorn and Mexican rice.
well, bake the chicken, shred with a fork and add spices and some other things which you like and done!
try some fajitas, or maybe some tacos. Also, you can try and easy pasta with some alfredo chicken sauce or some chicken tomato sauce.
I think tacos, fajitas, or enchiladas are great choices. Does your fiance eat mayo? If yes, you could make chicken salad for sandwiches. Or, just make salads and use the left over chicken on top.
Try sauteing it with garlic and onion. Saute garlic and onion then put the chicken (slice it any way you want but best in strips). Then, if you think the ingredients are cooked add some white rice. Put some soy sauce (depends on how dark you want the rice to be) then put some lime, lemon or calamansi(you might wanna search what calamansi is).
Wow. I hope he will eat rice. My favorite left over chicken recipe is chicken and rice. 2cups of rice, about 1/4cup dice onions, one can of rotel, one can cream of mushroom. Add your chicken, top with shredded cheese and bake at 350 for about 30 minutes or until everything is all bubbly. Or you can cook what you like and force that spoiled fiance to eat differently.
Leftover casserole recipe
Recipe ingredients:
* 2 to 3 cups turkey, chicken, ham or beef
* 1 to 2 cup gravy
* 2 cups mashed potatoes
* 1, 12 ounce, bag mixed vegetables
* Leftover stuffing
Recipe method:
* Preheat oven to 350 degrees F.
* In a 13 x 9 inch pan or large oven safe casserole dish spread the mashed potatoes in the bottom of the pan.
* Layer meat and vegetables over the potatoes.
* Spread gravy over the top.
* Top with leftover stuffing. If you do not have leftover stuffing, you can put mashed potatoes on top of the casserole to make a crust.
* Bake for approximately 30 minutes or until hot.
If you like peanuts at all, t his recipe is one of my favorites, and you could definitely use your leftover chicken for it:
http://www.ehow.com/how_2243622_peanut-c...
I hope this helps!
Chicken salad sandwiches, some chicken and greenbean salad, tacos, nachos, fajitas. Thats all i got.
Chicken Salad
Shred the chicken
Add diced celery
Add one finely diced green apple
Add a handful of crasins (cranberry raisins)
Mayonnaise to moisten (just enough to hold together, not so it is all sloppy and gooey)
a sprinkle of salt, a sprinkle of pepper and a little sugar
(Add some pecans if you want or some shredded cheese)
You can eat with a fork or use on a sandwich.
Tinga Poblana
Ingredients:
For the tinga:
* 3-4 cups cooked chicken
* 1/4 lb. (170 grams) chorizo
* 2 medium onions, thinly sliced
* 3 tomatoes, roasted or boiled to loosen the skin, then peeled
* 2 canned chipotles en adobado (that's two chiles, not two cans!)
* 1 Tablespoon dried oregano
For tostadas:
* 1 recipe tinga poblana
* 15-18 tostadas (packaged, or crisp-fry the tortillas yourself)
Garnish:
* Shredded lettuce
* Salsa
* Guacamole or sliced avocados
Preparation:
Shred chicken, and set aside.
Remove the casing from the chorizo and fry it over medium-high heat, breaking it up with a wooden spoon, until it is browned and crumbly. Remove and drain it very well on paper towels. Pour off all but one tablespoon of the fat from the pan. (If you are not using chorizo, heat one tablespoon of vegetable oil in a pan.)
In the same pan, saute the sliced onion over medium heat until soft. Puree the tomatoes, remaining two garlic cloves, chipotles and oregano in the blender. Add this puree to the onions in the pan, and cook for about five minutes, or until a thick sauce forms.
Return the chorizo to the pan, along with the shredded chicken, and mix well to combine ingredients. Taste for salt.
To serve: Spread tostadas with a thin coat of refried beans, top with tinga and garnish.
QUICK & EASY KING RANCH CHICKEN CASSEROLE
Prep: 30 min., Cook: 19 min., Bake: 1 hr.; Stand: 10 min.
1 (2-lb.) skinned, boned, and shredded deli-roasted chicken
2 tablespoons butter
1 medium onion, chopped
1 medium-size green bell pepper, chopped
1 garlic clove, pressed
3/4 cup chicken broth
1 (10 3/4-oz.) can cream of mushroom soup
1 (10 3/4-oz.) can cream of chicken soup
2 (10-oz.) cans diced tomatoes and green chiles, drained
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Mexican-style chili powder*
3 cups grated sharp Cheddar cheese
3 cups coarsely crumbled lime-flavored white corn tortilla chips
1. Preheat oven to 350°F. Melt butter in a large skillet over medium-high heat. Add onion, and sauté 6 to 7 minutes or until tender. Add bell pepper and garlic, and sauté 3 to 4 minutes. Stir in chicken broth, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.
2. Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla chips. Repeat layers once. Top with remaining 1 cup cheese.
3. Bake at 350° for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving.
*1 tsp. chili powder and 1/8 tsp. ground red pepper may be substituted for Mexican-style chili powder.
Yield: Makes 8 to 10 servings
--Southern Living, FEBRUARY 2008
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Charlie Gibson’s Enchilada Casserole
Casserole Ingredients:
1 large 13-ounce package Doritos (save 2 cups for casserole topping)
2 tbsp. onion, grated
1 10-ounce can chili with beans
10- to 15-ounce enchilada sauce
8-ounce can tomato sauce
1 and 1/2 cups shredded sharp cheddar cheese
Topping Ingredients:
2 cups Doritos
1/2 cup shredded cheddar cheese
1? cups sour cream
1. Preheat oven to 375° F.
2. Crumble 6 cups Doritos with your hands into a large mixing bowl.
3. Add the onion, the chili, the enchilada sauce, tomato sauce and 1? cups of cheddar cheese to the crumbled Doritos. Stir with a rubber spatula to combine. Place mixture into an 8? x 11-inch oven proof casserole dish.
4. Bake for 20 minutes.
5. Remove from the oven. Spread the sour cream over the top of the casserole with a large spoon or rubber spatula. Top with remaining 2 cups Doritos. Then sprinkle with the 1/2 cup of the cheddar cheese.
6. Bake for another five minutes and serve.
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Chicken Tortilla Soup
4 Tbsp. vegetable oil
1 medium onion, chopped
2 large cans diced tomatoes
6 cups chicken stock or broth
1 Tbsp. ground cumin
2 Tbsp. chili powder
1 Tbsp. chopped garlic
1 (15 oz.) can enchilada sauce
1 Tablespoon chopped cilantro
2 teaspoon chopped green chilies
1 teaspoon Worcestershire Sauce
1 cup corn tortilla, cut in thin strips
1 cup shredded cheddar cheese
3 cups shredded or diced cooked chicken
Saute onions in a large saucepan in oil until transparent. Add tomatoes and cook, stirring often. Add rest of ingredients, except tortilla strips and cheese. Simmer, stirring occasionally, about 30 minutes. Add tortilla strips and chicken, heat about ten minutes.
Serve with additional crispy tortilla chips and cheese.
--Good Morning America
what about quesadillas,
saute some onions and peppers mix with chicken place in tortilla with cheese, fold in half spray a pan with cooking spray and over med heat cook until cheese is melted,
serve with chopped lettuce, tomatoes, salsa, sour cream, any condiments you like, you can even buy a spanish rice packet or yellow rice packet at your grocery store and serve that on the side