Grilled chicken leftovers are great for making quick Mexican enchiladas, meat-filled tubes baked under a layer of tomato sauce and cheese. Just grind half the grilled chicken with two forks, mix it with canned fried beans and grated cheese, adding spices, and wrap the filling in corn tortillas. Then the tubes are laid out in tight rows in a mold, filled with red salsa, sprinkled with grated cheese, and everything is baked so that the filling is warmed up and the cheese is melted. Serve sprinkled with sour cream and add marinated jalapeno rings.
Time: 50 minutes
Servings: 4 – 6
Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- Half a grilled chicken, chop meat (about 2 and 1/4 tablespoons), discard bones and skin
- 1 can (425 gr.) Canned refried beans (about 1 tbsp.)
- 0.5 tsp dried oregano
- 340 gr (3 tbsp.) Monterey Jack grated cheese
- 1 can (450 gr.) Of medium hot tomato salsa
- 12 corn tortillas with a diameter of 15 cm.
- Sour cream and pickled jalapenos, served
- Preheat the oven to 190 ° C.
- Mix beans, oregano and 1 tbsp in a bowl. cheese. Add chicken, pepper and mix to distribute everything evenly.
In a bowl, mix salsa with 1 tbsp. water, then pour 1 tbsp. sauce to the bottom of the baking dish 22 x 32 cm in size and distribute. Stack the tortillas, wrap them in wet paper towels and heat them in the microwave to make them malleable for about 15 seconds.
- Spread the tortillas on the desktop, evenly distribute the chicken filling (about 1/4 tbsp of tortilla filling). Roll the tortillas with tubes and place them in the baking dish with the seam down so that they evenly fill the form. Gently squeeze the tubules with your hand so that they begin to absorb the sauce. Pour the remaining sauce into tubes, then sprinkle with the remaining 2 tbsp. cheese.
- Bake the enchiladas until the cheese melts, and they warm up in the center, about 30 minutes. Serve hot with sour cream and pickled jalapenos.