I had never made enchiladas until I lived in Ireland, how weird is that?  (I had never eaten curry before then either).

Years ago I bought a jar of Discovery Sauce enchilada sauce in Quinnsworth, threw this all together and we’ve been eating these every few weeks, ever since.  Very easy and a great use for leftover roasted chicken.  I don’t think you can buy Discovery Sauce anymore, so my Irish friends will have to experiment until they find a sauce they like.  My American friends can go with a sauce they already like or use Trader Joe’s Enchilada sauce.  It’s the closest in flavour to our favorite Discovery Sauce.

preheat oven to 350f, 180c

Ingredients

1/2 leftover roasted chicken or any cooked chicken that you have.
1/2 packet (sachet) taco seasoning
10-12  medium sized soft, flour tortillas (or however many your amount of chicken will make)
1-1/2 to 2 Cups Shredded cheddar cheese

Make

  • Spray the bottom and sides of a 9×13 casserole dish with non-stick cooking spray.  Pour a little enchilada sauce on the bottom.
  • Shred the cooked chicken, put in a bowl and sprinkle the taco seasoning on top.  Add 1/4 cup water and heat through in the microwave.
  • Stack the tortillas and cut about 1″ off 2 sides.  (Toast up these off-cuts on a tray in the oven at  the end of the cooking time – YUM)
  • On each tortillas  place a heaping tablespoon of hot chicken mixture (dessertspoon) or more  at one of the rounded edges and roll up tightly.  Place in the casserole dish.
  • Repeat with the rest, putting them tightly side by side, using up your chicken and tortillas.
  • If there are more tortillas than chicken, I make some cheese filled enchiladas.   Layer any that don’t fit.
  • Pour between 1/2 and 2/3 bottle of sauce over the rolled tortillas.  Using your pastry brush or your fingers, push the sauce down in between the rolls and make certain the ends are wet. If I double the recipe, the one bottle is still plenty.
  • Sprinkle the cheese over the top, loosely cover with foil and pop in the oven until hot in the center and bubbly, 20-25 minutes.  At the end, remove the foil and watch for a soft, melty cheese.  Go longer for crunchy.

In a time crunch? (Um, I often do this…)

Use a microwave safe casserole that you know will fit in your microwave.  My 9×13 does.  Cover with plastic wrap and heat about 5 or 6 minutes until it bubbles.  You can eat it just like that or put it in the oven to brown a little bit.

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