How To Use Leftover Chicken To Create Easy Enchiladas

How to Shred Chicken

Use two forks

Using Two Forks to Shred Chicken:

1. Gather supplies: Two forks and cooked chicken.

2. Position the forks: Hold the forks parallel to each other, with the tines dealing with 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 within the bowl of a stand or hand mixer fitted with the paddle attachment.

2. Turn the mixer on low speed and steadily enhance the speed to medium-high.

3. Continue mixing until the chicken is shredded to your required consistency. For finer shreds, combine for a longer time period.

4. Once the chicken is shredded, switch it to a bowl and use it instantly or store it in the refrigerator for later use.

Create the Enchilada Sauce

Homemade sauce

– In a big saucepan, combine the chicken broth, tomato sauce, chili powder, cumin, oregano, salt, and pepper. Bring to a boil over medium heat, stirring continuously.

– Reduce heat and simmer for 15 minutes, or till the sauce has thickened slightly.

– Remove from warmth and stir within the shredded chicken. Serve immediately or refrigerate for later use.

Canned sauce

To make the enchilada sauce, you will need:

1 (10.seventy five 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 floor cumin

1/4 teaspoon salt

1/4 teaspoon black pepper

In a medium saucepan, mix the entire elements for the enchilada sauce.

Bring to a simmer over medium heat, stirring sometimes.

Reduce heat to low and simmer for 15 minutes, or till the sauce has thickened.

Remove from heat and put aside.

Assemble the Enchiladas

Layering options

Spread about half of cup enchilada sauce in the bottom of the ready baking dish.

Place 6 tortillas within the baking dish, overlapping slightly.

Spread about 1/2 of the chicken mixture evenly over the tortillas.

Sprinkle about half of the cheese evenly over the chicken mixture.

Repeat with remaining tortillas, chicken combination, and cheese.

Rolling options

– Roll the tortillas tightly, ranging from one finish and dealing your method to the opposite.

– Place the rolled enchiladas seam-side down within the prepared 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 lined or uncovered depends on the desired texture and moisture stage.

Covered:

– Traps moisture, leading to tender, juicy enchiladas.

– Prevents the cheese from overcooking and browning excessively.

– Suitable if you want moist and soft enchiladas

Uncovered:

– Allows extra moisture to evaporate, creating a crispy, cheesy crust.

– Enhances the flavor of the enchiladas by way of caramelization.

– Suitable if you choose a crispy exterior and barely much less moist inside.

Recommendation:

If you need moist, tender enchiladas, cover them for virtually all of the baking time, uncovering them only in direction of the tip to create a light-weight crust.

If you like crispy, flavorful enchiladas, bake them uncovered for more often than not.

Cooking time

Preheat the oven to 375 levels Fahrenheit (190 levels Celsius).

Grease a 9×13 inch baking dish.

Spread a thin layer of enchilada sauce in the backside of the dish.

Place 6 tortillas on prime of the sauce.

Top each tortilla with half cup of chicken, 1/4 cup of cheese, and 1/4 cup of onion.

Roll up the tortillas and place them seam aspect down in the prepared baking dish.

Pour the remaining enchilada sauce over the tortillas.

Sprinkle the remaining cheese on prime.

Bake for 20-25 minutes, or till the cheese is melted and bubbly.

Garnish and Serve

Topping options

Garnish and serve along with your favorite toppings:

– Chopped cilantro

– sour cream chicken enchilada casserole cream

– Shredded cheese

– Sliced avocado

– Pickled onions

– Sliced jalapeños

– Diced tomatoes

– Crushed tortilla chips

Sides

Garnishes and Sides for Enchiladas

Garnishes:

• Sour 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 avenue corn)
• Roasted vegetables (such as bell peppers, onions, and zucchini)
• Tortilla chips
• Salsa
• Guacamole