Cheesy Chicken Enchiladas
If you have leftover roasted chicken, this dish is the perfect way to make something quick, easy and delicious for a weeknight meal. With ingredients you can find at your local grocery, we take your humble roasted chicken and create a new family favourite.
- Take a large pan and warm some olive oil on medium high heat. Preheat your oven to 425 degrees.
- Peel and cut your white onion in half, then slice thinly, against the grain. Throw these into your pan and allow to sweat. Smash, peel and chop 1 large clove of garlic and add to your onions.
- Cut one jalapeno pepper and one Hungarian pepper in half, lengthways and slice into thin strips. Cut one cheek of your green pepper, making sure the seeds are removed and slice into thin strips as well. Add these to your pan and sauté, adding a little more oil if needed. Cook until your vegetables are a little wilted and have some colour on them from the sauté.
- Meanwhile, shred your chicken thighs and wings, making sure to remove the bones and any tough bits. Leave the skin in the mix!
- Pour half a box of Campbells Chicken Broth into your vegetable pan, then add your chicken. Using a wooden spoon, break the chicken apart in the pan as the stock reduces. Allow the stock to reduce by about half and add 1⁄2 cup of tomatillo sauce and stir in.
- Cook your mix until the liquid is almost completely gone, then season with salt and pepper.
- Stir in 1⁄2 cup of cream cheese and ensure that all ingredients are completely incorporated, then switch off the heat and allow your enchilada mix to cool to room temperature before moving on to the next step.
- Once fully cooled, you can begin rolling your enchiladas. Take your casserole dish and pour a small amount of enchilada sauce into the bottom of your dish. Spread the sauce evenly over the base of your dish.
- Using your flour tortillas, take 1-2 tablespoons of your enchilada filling and roll your enchiladas. Your enchiladas shouldnt be too full and should roll up with a little bit of overlap with the edges of your tortilla. Place each enchilada, folded edge down, into your casserole dish on top of your enchilada sauce. Fill the base of your dish with rolled tortillas.
- Once your casserole dish is full and firmly packed with enchiladas, take some more enchilada sauce and pour a small amount down the middle of your enchilada row. Be sure not to add too much.
- Cover generously with shredded Monterey jack cheese and drizzle more enchilada sauce on top of your cheese. Place your casserole dish on a baking tray (to catch any spills) and place in your oven for 20-25 minutes until the cheese is molten, and the edges are crispy.
- Broil your enchiladas for the last couple of minutes to make sure its crisped up, then remove your dish from the oven and let it sit for 10 minutes; allowing your enchiladas to set.
- As the enchiladas are settling, prepare your garnish. Cut your cilantro in half, incorporating the stems with the leaves and finely chop; similar to how you would chop chives. Slice your green onions into thin rounds, mixing the green and white ends, then slice the iceberg lettuce and finally, grab your limes and cut into small wedges.
- Serve two enchiladas on each plate, then top with sour cream, shredded lettuce, cilantro, lime juice and green onions.
- Casserole Dish
Recipe Made With
CAMPBELL’S® Ready to Use Chicken Broth
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