This is one of my new favorite take two recipes!  These recipes use my leftovers (yuck) and turn them into something new.  Earlier this week I feasted on delicious Roasted Lemon Herb Chicken.  In fact, I snacked on it for two and a half days!  I just couldn’t bring myself to eat any more of my beloved chicken by the third evening, so had to change things up.

These Roasted Chicken Enchiladas are so quick.  You already did the hard part by cooking the chicken, now all you have to do is chop and assemble the ingredients.  You can put an exciting dinner on the table in only 20 minutes.

Roasted Chicken Enchiladas (serves 4)

• 2 16 oz jars of Old El Paso Thick and Chunky Salsa (medium heat)
• 1 1/2 cups Roasted Chicken
• 1 1/2 cup shredded Mexican Blend Cheese
• 1/2 medium yellow onion, diced
• 1/2 jalapeno, minced
• 1 1/2 tbs fresh cilantro, chopped
• 1 tsp salt, plus sprinkle
• 1/2 tsp ground pepper, plus sprinkle
• 1/2 tsp red pepper flakes
• 5-6 flour tortillas

Preheat your oven to 350 degrees.  In a large mixing bowl pour 3/4 of first salsa jar.  Add onion, jalapeno, 1 tbs of chopped cilantro, pepper, salt and red pepper flakes.  Stir and add in leftover shredded Roasted Chicken.  Set aside.

Pour remaining 1/4 of first jar of salsa into a glass 9×13 baking dish.  This will keep the enchiladas from sticking to the bottom of  your dish.  Feel free to add a bit more from the second jar if need be.

Take a tortilla and fill it with a palm-sized amount of your chicken filling.  Sprinkle a little shredded cheese (you will use a 1/2 cup inside your tortillas), and roll up tortilla.  Put your rolled up tortilla with the flap side down in the baking dish.  Repeat until you have used up all of your filling, approximately 5-6 tortillas.  If you have any leftover filling pour over the top of your enchiladas, and then pour the rest of the second jar of salsa on top of your enchiladas.  Spread around so all of the rolled tortillas are covered, this will ensure they do not get dry.  Transfer dish to the oven and cook uncovered for 10 mins.  I know this doesn’t seem like much time, but remember we are using previously cooked chicken!  This is mainly to combine the flavors and warm up the dish. 

Sprinkle the remaining cup of cheese over top of the enchiladas and bake for 5 more mins.  Remove from oven and garnish with a sprinkle of chopped cilantro to finish. 

Now all I need is a nice chilled margarita!  Who’s buying?

So anyone who has ever read my blog knows about my love of food.  All kinds of food.  But, here are the top five things you don’t know about me.  Unless we are already friends or family, in which case, love you!

1.  I am absolutely obsessed with breakdancers.  I will watch every dance movie, show, or documentary about breakdancing.  Favorites include Step Up, So You Think You Can Dance and America’s Best Dance Crew.  One of my good guy friends bought me a t-shirt that says “In Case of Emergency Breakdance” to which I replied by doing a tripod.

2.  I crave hot and sour soup every time I’m sick.  There is no more perfect food in my mind to restore me to health.  Spicy so you can still taste it and the perfect cure for congestion.  Plus I can get it in 20 minutes or less for takeout.  Mmmm, I’m eating it now because, well I haven’t had it yet this week.

3.  I am 5 feet tall.  No seriously, I’m really short.  All of my nicknames include something about my diminutive size.

4.  I am a voracious reader and often read three to four books at a time.  I love being able to switch between them depending on my mood, and sometimes read more than one in a night just because I want to change things up.

5.  I love to sing and secretly want to audition for The Voice.