No one wants leftovers!! Sometimes I open up the refrigerator door and in spite of the fact that it’s very crowded in there, not much sounds appealing. What can you do to reinvent yesterday’s meal?
For a quick and relatively healthy dinner you can use leftover chicken, rotisserie chicken or canned chicken to make chicken enchiladas. Feel free to double this recipe, it does reheat nicely, but of course you’ll be eating leftover leftovers then!! I used plain low-fat yogurt to make the sauce healthier and it tastes great, you won’t feel like healthy eating is a taste punishment. I try to keep a large container of plain yogurt in the frig, it makes the most amazing marinade for grilled chicken (I’ll get to that soon).
Chicken Enchiladas
3 cups shredded or canned chicken
2 ½ cups shredded Mexican cheese blend (Cheddar, Colby and Monterey Jack)
1 bunch green onions
8 to 10 flour tortillas
Sauce
2 cups lowfat plain yogurt
¾ to 1 cup green salsa (3/4 cup if you don’t like much heat)
1 small bunch cilantro
Preheat oven to 350 degrees. Mix chicken, 2 cups of cheese (reserve ½ cup) and onions together. Soften tortillas in microwave, place tortillas on plate, cover with plastic or wax paper and heat for 15 to 20 seconds (you could soften tortillas by brushing them with olive oil and heating them in a large skillet but the microwave option is a healthier option). Place about a ½ cup of the chicken/cheese mixture on the center of a tortilla, roll mixture into tortilla and place seam side down into greased 13 x 9 x 2 inch pan. Repeat with remaining chicken mixture.
Mix the yogurt, green salsa and cilantro in a blender until smooth.
Pour sauce over rolled tortillas and top with reserved cheese.
Bake at 350 for 20 minutes or until enchiladas and cheese are bubbly and beginning to brown.
