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Easy Chicken Enchiladas

Easy Chicken Enchiladas are the ideal way to use up leftover chicken from our Barbeque Chicken recipe. This dish is very quickly assembled if you have a batch of homemade Tomato Sauce at hand. Add jalapeno peppers if you want to rack up the spice.

Many Chicken Enchilada recipes are high in fat, by way of cheese or sour cream. We have cut down on the fats substantially in this recipe: there is a tablespoon of sour cream inside each enchilada and cheese on the top of the dish, but none inside the tortillas. Because of the reduced fat, this is one of those boneless chicken breast recipes which you can enjoy as part of your healthy meal plans.

Easy

Preparation time: 10 minutes - providing the tomato sauce is made

Cooking time: 15 minutes

Serves 4

You may use Tomato Sauce Recipe, Pasta Sauce Recipe or Salsa Recipe for Canning Tomatoes.

Ingredients:

8oz / 250g cooked chicken, shredded

1 quantity Tomato Sauce Recipe

1 teaspoon cayenne pepper

¼ cup sour cream

1 cup strong cheese, grated - Cheddar cheese works well

4 x 9 inch / 22 cm tortillas

Method:

Pre-heat oven to 350° F / 180° C.
Add 1 teaspoon of cayenne pepper to the tomato sauce.
Take ¾ of the tomato sauce. Divide this between the 4 tortillas. Don't spread it right up to the edge.
Divide the shredded chicken between the tortillas.
Place 1 tablespoon of sour cream on each tortilla. Wrap each tortilla into a roll and place in a baking dish with the folded side down.
Top with the remaining tomato sauce.
Sprinkle over the grated cheese. Bake for about 15 minutes, until the cheese has melted. Serve with pickled peppers, guacamole and shredded lettuce.

Budget meal planning tip - use leftovers from:

Oven Baked Whole Chicken with BBQ Rub

Rotisserie Chicken Rub Recipe

Roast Chicken with Garlic, Orange and Rosemary Rub