Easy Chicken Enchiladas

Usually the problem with trying to use up leftovers is that my taste buds are tired of eating the same thing, and I don’t have a lot of time to make a fancy dish.  This is a quick version of chicken enchiladas that I make when I have leftover roasted or poached chicken. Made with a spicy salsa, it makes leftover chicken Last week, I made these (a small batch for 2 persons) with the extra chicken breast cooked on top of the crockpot chicken chili.

To reduce the fat and calories, I use low fat kefir instead of a higher fat sour cream, warm the tortillas in the oven or microwave instead of frying, and sprinkle only a small amount of cheese on top.  To add more veggies, I serve the enchiladas with refried pinto beans, and sauteed zucchini or a large salad.  I also make a quick topping of shredded cabbage, chopped cilantro, green onion, lime juice, and chili powder to sprinkle on top of the enchiladas before serving.

Easy Chicken Enchiladas
serves about 4

1 1/2 cups cooked chicken, cubed or shredded
1 can (4 oz.) diced green chiles, drained
2 T finely chopped onion
6 corn tortillas, warmed
1 cup salsa or canned enchilada sauce (either red or green)
1/3 cup kefir (or plain yogurt)
1/4 cup shredded cheese

Mix the salsa and kefir together in a small bowl.  In a large mixing bowl, mix together the chicken, drained chiles, chopped onion, and about 4-5 tablespoons of the salsa mixture.  Spoon 1/6 of the chicken mixture in each tortilla, roll-up the tortillas and set them, seam side down in a pyrex or casserole dish that has been coated with cooking spray.  Pour the remaining salsa mixture evenly over the prepared tortillas.  Sprinkle the cheese evenly over the the top.  Bake at 350 degrees until warmed through about 15-20 minutes.

Note: for a vegetarian version, omit the chicken and use 1 can of drained black beans and 1 cooked sweet potato cut into small cubes.

Note: for crab version, omit chicken and use equivalent amount of crab (fresh or canned).  For salsa, select a salsa verde, such as one made with green chiles and tomatillos.

see more tips and recipes at Ultimate Recipe Swap and  Tammy’s Recipes