Leftover Mexican Enchiladas

You gotta do what you gotta do! Right? As a mom, that dinner needs to be on the table whether we like it or not. Preferably the dinner should include veggies, protein, fiber and carbs. Well…this one checks all 4 boxes folks and it’s bailed me out more than a dozen times! Try it - it won’t disappoint. It might just become your family’s favorite!

Ingredients

Enchilada filler:

• 1 can 10-3/4 oz of condensed cream of chicken soup

• 1 can condensed cream of mushroom soup

• 1 can of green chili’s or one finely diced poblano pepper

• 1/2 chopped white onion

• 1 can of black Goya beans or kidney beans

• 1 rotisserie chicken already cooked shredded or whatever leftover protein you have in fridge, diced

• 1 can of Rotel tomatoes

Enchilada Topping

• 1 can of HATCH green enchilada sauce for spicy

• 1 can of HATCH red enchilada sauce for mild (get 2 of the same if you don’t want a spicy and mild side. I do a spicy and mild side because of the kids).

• One bag of Mexican cheese
  

For Assembly:
- 6 large corn tortillas
- 6 hand size flour tortillas
- 2 cups of Senor Fields chipotle salsa (@WholeFoods)

Fixings:
- 1 package of wholly avocado 🥑
- Sour cream or plain greek yogurt
- Hot sauce
- Pickled jalapeños

Instructions
Preheat oven to 380 degrees. Take out your leftovers whether it’s chicken, chili, ground beef, steak, whatever protein and if you need to shred it or cut it up into smaller pieces do so. If you made the chili, you already have your filling. You just need some cumin in there and some corn if you want. Totally optional. Mix the filling ingredients all together in a large bowl. Prepare a large Pyrex by pouring the señor fields chipotle salsa on the Pyrex to coat the bottom. This will prevent them from burning.

Now you will want a plate or a cutting board on your counter to assemble the tortilla. Start the assembly line by laying a tortilla flat on the plate, scooping some filling in the middle and rolling the enchilada. Lay seam side down close to the edge of the Pyrex in one corner and work your way through until the Pyrex is full. Don’t overcrowd them but don’t leave much space for them to wiggle around either. Once the enchiladas are all in, then pour the enchilada sauce green on one side & then the red sauce on the other side. Be generous with those pours. You want your enchiladas to be smothered in the sauce so they don’t dry up while baking. Now cover with cheese. I usually use like half a (normal size) bag of cheese.
Place in oven for 25-30 minutes! Enjoy it’s delicious 😋

Tags: #simplerecipes