How To Use Leftover Chicken To Create Easy Enchiladas
How to Shred Chicken
Use two forks
Using Two Forks to Shred Chicken:
1. Gather materials: Two forks and cooked chicken.
2. Position the forks: Hold the forks parallel to each other, with the tines going through one another.
3. Insert the forks: Slide the forks into the chicken, about 2 inches aside.
4. Shred the chicken: Pull the forks aside, tearing the chicken into skinny strands.
5. Repeat: Continue shredding the chicken in sections till all of it’s shredded.
With a stand or hand mixer
1. Place the cooked chicken in the bowl of a stand or hand mixer fitted with the paddle attachment.
2. Turn the mixer on low pace and steadily improve the velocity to medium-high.
3. Continue mixing until the chicken is shredded to your required consistency. For finer shreds, combine for a longer period of time.
4. Once the chicken is shredded, transfer it to a bowl and use it immediately or store it within the refrigerator for later use.
Create the Enchilada Sauce
Homemade sauce
– In a large saucepan, combine the chicken broth, tomato sauce, chili powder, cumin, oregano, salt, and pepper. Bring to a boil over medium heat, stirring continually.
– Reduce heat and simmer for quarter-hour, or till the sauce has thickened barely.
– Remove from heat and stir in the shredded chicken. Serve immediately or refrigerate for later use.
Canned sauce
To make the enchilada sauce, you will need:
1 (10.75 ounce) can condensed tomato soup
1 (10 ounce) can diced tomatoes and green chiles, undrained
1 (4 ounce) can diced green chiles, undrained
1/2 cup chopped onion
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
In a medium saucepan, mix all the components for the enchilada sauce.
Bring to a simmer over medium warmth, stirring sometimes.
Reduce heat to low and simmer for quarter-hour, or until the sauce has thickened.
Remove from warmth and set aside.
Assemble the Enchiladas
Layering options
Spread about 1/2 cup enchilada sauce in the bottom of the ready baking dish.
Place 6 tortillas within the baking dish, overlapping barely.
Spread about 1/2 of the chicken combination evenly over the tortillas.
Sprinkle about half of of the cheese evenly over the chicken mixture.
Repeat with remaining tortillas, chicken combination, and cheese.
Rolling options
– Roll the tortillas tightly, starting from one end and dealing your method to the opposite.
– Place the rolled enchiladas seam-side down within the ready baking dish.
– Repeat with the remaining tortillas and filling.
Bake the Enchiladas
Covered or uncovered
Bake the Enchiladas, Covered or Uncovered?
Whether to bake enchiladas coated or uncovered is decided by the specified texture and moisture degree.
Covered:
– Traps moisture, leading to tender, juicy enchiladas.
– Prevents the cheese from overcooking and browning excessively.
– Suitable if you’d like moist and delicate enchiladas
Uncovered:
– Allows extra moisture to evaporate, creating a crispy, cheesy crust.
– Enhances the flavor of the enchiladas via caramelization.
– Suitable should you prefer a crispy exterior and barely much less moist inside.
Recommendation:
If you need moist, tender enchiladas, cowl them for the majority of the baking time, uncovering them only towards the top to create a lightweight crust.
If you favor crispy, flavorful enchiladas, bake them uncovered for more typically than not.
Cooking time
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
Grease a 9×13 inch baking dish.
Spread a skinny layer of enchilada sauce in the backside of the dish.
Place 6 tortillas on high of the sauce.
Top every tortilla with 1/2 cup of chicken, 1/4 cup of cheese, and 1/4 cup of onion.
Roll up the tortillas and place them seam side down within the prepared baking dish.
Pour the remaining enchilada sauce over the tortillas.
Sprinkle the remaining cheese on prime.
Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish and Serve
Topping options
Garnish and serve with your favourite toppings:
– Chopped cilantro
– Sour cream
– Shredded cheese
– Sliced avocado
– Pickled onions
– Sliced jalapeños
– Diced tomatoes
– Crushed tortilla chips
Sides
Garnishes and Sides for Enchiladas
Garnishes:
- sour cream chicken enchiladas easy cream
- Shredded cheese (Cheddar, Monterey Jack, pepper Jack, or a Mexican blend)
- Chopped cilantro
- Sliced avocado
- Thinly sliced radishes
- Pickled onions
- Guacamole
- Pico de gallo
Sides:
- Mexican rice
- Refried beans
- Elote (Mexican street corn)
- Roasted greens (such as bell peppers, onions, and zucchini)
- Tortilla chips
- Salsa
- Guacamole