Mexican tortillas are perfect to wrap up any leftovers from the big Christmas dinner. Whether it’s leftover Turkey, Chicken, ham or veggies, you can wrap and bake anything to make the versatile Enchiladas. Simple to make, spicy and bursting with Mexican flavours, Enchiladas can transform those leftover meats to delicious, wholesome snacks that both children and adults enjoy alike. This Enchilada recipe is to make Chicken Enchiladas (8 portions), but you can replace the chicken with any other meat or leftover veggies.
8 flour tortillas
2 cups diced chicken
1 can store bought Enchilada sauce (El Paso or similar)
1 cup sour cream or cream cheese
1 cup shredded Monterey Jack cheese
1 can chopped green chili peppers
1 cup chopped avocado, olives, green onions and shredded lettuce
½ cup shredded Cheddar cheese
In a mixing bowl, stir together chicken, Monterey Jack cheese, sour cream/cream cheese, and green chili peppers. Spoon this mixture down the center of each tortilla. Roll up the tortillas tightly. Grease a baking dish or tray and spread ½ cup of Enchilada sauce at the bottom of the dish. Now place the rolled tortillas in the baking dish with the seam-side down. Pour the remaining Enchilada sauce over the Tortilla rolls. Sprinkle shredded cheddar cheese on top and bake for 25-30 minutes in a pre-heated oven at 180 degree centigrade until the cheese melts and slightly browned.
Serve the Enchiladas with chopped avocados, olives, onions and lettuce.