I’m not a fan of leftovers but I am a fan of reinventing, so when I have leftover chicken I like to use it and make a whole new dish.
Enchiladas are one of my favorite foods to order when I go out but they’re super simple to make at home. You don’t even need bottled sauce, in fact please don’t use bottled sauce because you can easily make your own!
A few flips and dips of the tortilla and you’re ready to go. Cheesy deliciousness awaits!
2 Tablespoons vegetable oil
1 Tablespoon all-purpose flour
2 Tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
pinch of salt
1 cup water
8 ounces tomato sauce
8-10 corn tortillas
2 cups cooked chicken
1 cup shredded cheddar cheese
4 ounces sliced olives
Preheat the oven to 350 degrees.
In a pan over medium high heat stir the vegetable oil, flour, chili powder, cumin, garlic powder and salt until cooked through.
Add the water and the tomato sauce and bring to a boil then simmer for 10-15 minutes until thickened.
Take the tortillas and dip them into the sauce. Place them down and add a spoonful of chicken along the diameter of the tortilla. Roll up and place seam side down in a baking pan.
Continue with the rest of the tortillas. Pour the remaining sauce over the rolled filled tortillas.
Cover with cheese and the sliced olives. Bake for 10-15 minutes until the cheese melts. Serve immediately.