Best 3 Leftover Roasted Chicken Enchiladas Recipes

Savor the delectable flavors of tender roasted chicken transformed into a delightful enchilada dish. This recipe utilizes leftover roasted chicken, a versatile ingredient that breathes new life into a classic Mexican dish. With a combination of simple and bold flavors, these enchiladas offer a satisfying and comforting meal. The chicken is shredded and combined with a flavorful blend of spices, vegetables, and cheese, then nestled in soft tortillas and smothered in a rich enchilada sauce. Whether you're looking for a quick weeknight dinner or a dish to impress your guests, these enchiladas are a culinary delight that will leave you craving more. Embark on a culinary journey with us as we delve into the art of creating these delectable Leftover Roasted Chicken Enchiladas.

Let's cook with our recipes!

SHORTCUT CHICKEN ENCHILADAS

Shortcut Chicken Enchiladas image

This dish whips store-bought rotisserie chicken, salsa and beans into a quick enchilada bake that is ready in less than an hour. It's a great use for that leftover half of a chicken, but if you have a whole chicken, you can easily double the recipe to make 8 to 12 servings.

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

One 15-ounce can refried beans (about 1 cup)
1/2 teaspoon dried oregano
12 ounces (3 cups) shredded Monterey Jack cheese
1/2 rotisserie chicken, meat shredded (about 2 1/4 cups), bones and skin discarded
Freshly ground black pepper
One 16-ounce jar medium-spicy tomato salsa
Twelve 6-inch corn tortillas
Sour cream and pickled jalapenos, for serving

Steps:

Preheat the oven to 375 degrees F. Stir together the beans, oregano and 1 cup cheese in a bowl. Add the chicken, season with pepper and stir until evenly combined.
Stir the salsa together with 1 cup water in a bowl, then transfer 1 cup to cover the bottom of a 9-by-13-inch baking dish. Stack the tortillas, wrap them in damp paper towels and microwave until warm and pliable, about 15 seconds.
Arrange the tortillas on a workspace, then divide the chicken filling among the tortillas (about 1/4-cup filling per tortilla). Roll the tortillas up like a cigar, then transfer them to the baking dish seam-side down, positioning the rolls so that the dish is filled evenly. Press the rolls gently with your hands so they begin to soak the sauce up. Pour the remaining salsa mixture over the rolled tortillas, then sprinkle with the remaining 2 cups cheese.
Bake the enchiladas until the cheese melts and the enchiladas are hot in the center, about 30 minutes. Serve hot with sour cream and pickled jalapenos.

LEFTOVER CHICKEN ENCHILADAS

Leftover Chicken Enchiladas image

Delicious, nutritious, quick and easy enchiladas made with the yummy leftover shredded chicken from recipe #108310 or recipe #299527

Provided by Motivated Mama

Categories Chicken Breast

Time 45m

Yield 4 Enchiladas, 4 serving(s)

Number Of Ingredients 7

Ingredients

4 whole wheat tortillas
2 cups shredded cooked chicken (from The Best Shredded Chicken (Crock Pot) or Crock Pot Creamy Mexican Chicken (Aka Fiesta Chicken))
2 cups fresh Baby Spinach
2 cups grated cheddar cheese (& any other kind you like)
12 ounces enchilada sauce
10 ounces plain yogurt (a healthier alternative to sour cream)
2 cups black beans (optional) or 2 cups cooked zucchini (optional)

Steps:

Preheat oven to 350.
Place 1/4c chicken, 1/4c spinach, 1/4c cheese, 1/4c optional ingredients and one heaping spoonful of yogurt lengthwise on a wheat tortilla **NOTE: measurements do not need to be exact**.
Roll up tortilla tightly and place seam side down in a 9x9 oven safe dish.
Repeat steps 2 and 3 for the remaining 3 tortillas.
Pour enchilada sauce and remaining yogurt over rolled tortillas.
Top with remaining cheese.
Bake for 30-40 minutes.
Serve with rice and side of veggies.
Enjoy and thank me later!

Nutrition Facts : Calories 575.1, Fat 29, SaturatedFat 15.2, Cholesterol 121.8, Sodium 1645.8, Carbohydrate 37.2, Fiber 1.8, Sugar 9.6, Protein 40.5

ROTISSERIE CHICKEN TACOS

Rotisserie Chicken Tacos image

This is a great recipe to use up leftover rotisserie chicken (or even turkey). You can have a fun "Taco Bar Night" with the kids or for a party.

Provided by april.creative

Categories World Cuisine Recipes Latin American Mexican

Time 35m

Yield 12

Number Of Ingredients 13

Ingredients

12 corn taco shells
2 tablespoons canola oil
½ cup diced onion
2 cloves garlic, pressed
1 pound rotisserie chicken, meat pulled and shredded
1 (8 ounce) can tomato sauce
1 cup salsa, divided
1 (1 ounce) package taco seasoning
1 (15 ounce) can vegetarian refried beans
2 cups shredded lettuce
2 cups shredded Mexican cheese blend
1 cup chopped green and red bell peppers
1 cup diced tomatoes

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Place taco shells on a baking sheet.
Heat oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add chicken, tomato sauce, 3 tablespoons salsa, and taco seasoning; stir well. Cook until heated through, stirring occasionally, 5 to 6 minutes.
Meanwhile, put refried beans in a microwave-safe container. Stir, cover, and microwave on high until hot, 3 to 5 minutes. Stir again and set aside.
Warm taco shells in the preheated oven for 3 to 5 minutes.
Place warmed taco shells on a serving platter. Lay out remaining salsa, chicken mixture, refried beans, lettuce, Mexican cheese, bell peppers, and tomatoes in nice serving bowls and allow diners to fill their own tacos.

Nutrition Facts : Calories 277.4 calories, Carbohydrate 21.3 g, Cholesterol 48.8 mg, Fat 12.6 g, Fiber 3.7 g, Protein 19.6 g, SaturatedFat 5.2 g, Sodium 768 mg, Sugar 3.7 g

Tips:

Use a flavorful and moist roasted chicken for the filling. Leftover rotisserie chicken works well, or you can roast your own chicken breasts or thighs.
To make the enchiladas even more flavorful, marinate the chicken in a flavorful sauce or marinade before roasting. This will help to infuse the chicken with flavor and make it even more tender.
Use a variety of cheeses in the filling for a more complex flavor. A good combination is a blend of cheddar, Monterey Jack, and queso fresco.
If you don't have any enchilada sauce on hand, you can make your own by simmering tomato sauce with chili powder, cumin, and other spices.
Be sure to heat the tortillas before filling and rolling them. This will help to prevent them from cracking or tearing.
Top the enchiladas with additional cheese and sauce before baking. This will help to create a golden brown crust and make the enchiladas even more delicious.
Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, and salsa. You can also add a side of rice and beans for a complete meal.

Conclusion:

Leftover roasted chicken enchiladas are a delicious and easy way to use up leftover chicken. They're perfect for a quick and easy weeknight meal, or for a party or potluck. By following these tips, you can make sure your enchiladas are flavorful, moist, and cheesy. So next time you have some leftover roasted chicken, be sure to try this recipe for leftover roasted chicken enchiladas!