Easy Enchiladas for Cinco De Mayo! Leftover Makeover Noreen’s Kitchen

Easy Enchiladas for Cinco De Mayo! Leftover Makeover Noreen’s Kitchen

[Music] everyone I’m Nina welcome to my kitchen and another episode of what’s for dinner last Sunday what she heard oh she heard I’m sorry last Sunday I made two roast chickens and I had one left I left I cooked two on purpose because I wanted to use it for something else I’m probably going to get two something El’s out of this chicken tonight we’re going to make some simple chicken enchiladas with red sauce and this is a super fast way of doing it it’s not really in tailed I’m not dipping the tortillas in oil and then in sauce and then rolling I’m going to just do it the lazy way and this is how you do it on a Tuesday night and everybody’s going to be happy because they’re getting enchiladas for dinner and that’s just the way it’s going to be inspired by what inspired by inspired by I don’t know what oh yeah has to remind Sunday is singco de mayo and I thought this might be um you know a fun thing to do for sing Deo I have to do it earlier so I can share it with you but then you’ll be inspired on Sunday to make enchiladas for supper so this is really simple I’m just going to use a foil pan and I got it over here I rinsed it out got my oven preheating at 350 I have this is one whole chicken that I had taken the the the meat off of and um I shredded it sort of roughly I’m going to s that over here I have one package this is 18 probably won’t use that many of corn tortillas and what I did and I got this uh I saw hila I don’t know if you know hila over at hila cooking she um she just sprinkles these with water and sticks them in the microwave for 30 seconds and they get nice and soft so that’s what we’re going to do tonight too um I one can and I don’t know how big it was it is a um 28 Oz can of this is lost pmus enchilada sauce this is red sauce um I had am considered doing um um two pans I was going to do a red and a green but um you know I decided just to go ahead and do the red right quick and easy this is really quick and easy you’re going to watch me build these in here okay we’re going to take some chicken and you don’t want to over stuff these all right some cheese some onion some green chili right there’s an enchilada and you’ll notice that I put a little sauce in the bottom of the pan and it’s all good because this kind of you know what when you have to uh build your enchiladas and you got to dip them in the sauce and and put that in a pan and you got to dip them in hot oil first before you dip them in the sauce I I realize this is a totally Gringo lazy way of doing things but um I really don’t care I am all about quick and easy and I know that you are too um going out to dinner for some people right now is out of the question simply because the bud the budget doesn’t say hey we can go out for supper um and this is just a really nice way to have a lovely Mexican meal without it being a big issue you know um two or three of these as a serving is going to be plenty I think really two uh for myself is all I would eat um my girls probably only eat two I’m going to make some organic refried black and Pinel beans and um we’re going to call this dinner it’s a really great way of using up leftover chicken or or beef or whatever you got you know they make enchiladas out of a lot of things you know dare I say it they make chicken and they make pork and beef and chicken they make tongue they do a enchilada linga I keep getting your arm oh I’m sorry that’s all I get is your arm how about this is this better okay well what I’m going to do is I’m going to go ahead and I’m going to roll the rest of this pan and then I’m going to come back and I’m going to show you what it looks like I’ve got all of these rolled so what did I get 1 2 three four five six 1 two three six seven I got nine for what it’s worth okay I’m going to pour the rest of my enchilada sauce almost all of it over the top I’m going to give it a j if you like it sauce here and add more I like to make sure everything has a nice coating of the sauce um this is just my version of a quick and easy enchilada this is not anybody’s recipe this is using a can of Las Palmas enchilada sauce which I have no problem using canned enchilada sauce it’s great um I’m going to take just whatever I have left in front of me okay the green chili oh hush the green chilies the onions which my youngest daughter will hate me for but she can pick them out I’m going to make an onion lover out of her yet she’ll never know yes she will and then we’ll deal with this cheese I’m just going to take the rest of this cheese I’ll put the measurements in the recipe of what I used tonight and you can print out the recipe but this is really just a very basic idea I apologize for my dogs they’re just being nuts tonight okay this is going into a preheated 200 200 that’s the kind of day it’s been 350° oven for 20 to 25 minutes until it is the cheese is melted the enchiladas are heated through and it’s all nice and bubbly now what am I going to do I’m going to go ahead and add more sauce on the top of this cheese because I have like a half a cup of sauce left and it’s not even going to be a big deal it’s going to be yummy if you have some cilantro on hand toss it in if you like uh other flavors in here if you want to season your meat with some taco seasoning or some just uh cumin and chili powder or and garlic go for it um the enchilada sauce is going to be the star of the show for me let me grab a baking sheet Tada I just turned it off into the oven it goes when it’s time to eat we’ll be back and I’ll fix your plate of quick and easy week night enchiladas okay enchiladas are done look at that half an hour later and you have filus for supper amazing and you didn’t have to do any hard work and I just made some pinto and black reff fried beans and got some salsa in there and some cheese and we’re going to fix you a plate of these delicious bubbly enchiladas let’s see how successful I can be at getting these out of the pan here here you go get all of your pointed goodness with your portion this one always goes for Rick so you know that’s how it goes a little reff fried bean and then we’ll come over here and AD Dolla Daisy and everybody is a happy person that is quick and easy chicken and cheese and chiladas with red sauce that you can make any night of the week it doesn’t have to be reserved for the weekend or for a day off it can be anytime because it was so stinking simple okay so that is it quick and easy week night chicken enchiladas with some red sauce I hope you try it I hope you love it and until next time happy Cinco de Mayo [Music] a [Music]

Greetings! Last weekend I roasted off 2 chickens with the intention of having meat leftover for two additional meals. We ate one chicken on the night I roasted it and I just put the entire leftover chicken in the fridge. Tonight I removed the chicken from the bones and shredded it but removed the skin. I thought it might be fun to make some quick and easy enchiladas for dinner since Cinco De Mayo is coming up on Sunday.

Very easy to do. I simply used one 18 ounce can of my favorite Enchilada sauce (I used Las Palmas) red variety, but you could also make enchiladas verdes by using the green sauce as well. I filled corn tortillas which I softened in the sauce with shredded chicken, shredded cheddar cheese, diced onion and green chili and rolled them up right in the pan. I got 9 but I could have squeezed one more in there for a nice round number. Poured over the remaining sauce. Sprinkled over the remaining green chili and onion and then topped the whole thing with the remaining cheddar cheese. Popped that in the oven for about 30 minutes until bubble and the edges just start to get crispy and the cheese is melty. Dinner is served! I sided this with some re-fried organic black and pinto beans. Topped with a dollop of sour cream and this meal is great.

This is a nice way to get a Mexican meal at home. It doesn’t take a lot of work and with a bit of advanced planning, you can plan on this delicious leftover meal and have everything ready to go on the night you need it! Don’t have a leftover chicken but want to make enchiladas? No worries! Pick up a rotisserie chicken and take that home and shred it. I’ll never tell!

Serve along with a nice guacamole salad made from shredded lettuce, guacamole and diced tomato, onion and jalapeno and you have a complete Mexican meal to rival any that you would pay for in a restaurant.

I hope you give this a try and I hope you love it!

Happy Cinco De Mayo!

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