Both of these leftover chicken recipes I want to share are Mexican style food. One that you can do as a taco or burrito and the other is a tasty enchilada.
Leftover chicken recipes are great to have and this one is fantastic, because it is incredibly easy to make and it provides a very good meal.
Easy Leftover Chicken Taco or Burrito
2 c leftover chicken, cubed or shredded
1-3 tsp BBQ sauce
Assorted Toppings
Tomatoes
Olives
Avocados
Lettuce
Sour Cream
Cheese
Onion
Salsa
Place the chicken in a small bowl and mix enough BBQ sauce to make the chicken feel a bit moist. Then cover and let sit in the fridge for 1 hour or more; this allows the chicken to absorb the flavor. Then pull out of the fridge heat in a small skillet and serve on tortillas with your choice of assorted toppings.
The second of the two leftover chicken recipes is a very delicious red sauce enchilada. I’m not the biggest fan of red sauce enchiladas but my husband loves them and this one I can eat so I usually make this for him once a month or two.
Leftover Chicken Enchiladas
24-36 tortillas (I get the smallest I can find for this)
4 c chicken, cubed, shredded, or in strips
1 onion, diced and sautéed
16 oz sour cream
2 c shredded cheese
For Sauce:
3 16oz cans of tomato sauce
1 can Ro-Tel tomatoes
2-3 Tbsp chili powder
2-3 tsp green chili sauce (optional for a spicier enchilada)
Combine the sauce ingredients in a pan and simmer over low-medium heat for 5-10 minutes. Dip the tortilla in the sauce and then put some chicken, sour cream and onions in the center and roll up. Place into a 9×13 pan. Do this until you have run out of chicken. Pour the remaining sauce over the enchiladas and sprinkle the cheese over it. Bake for 15-20 minutes at 375. This will make 2-9×13 pans full and you can freeze it for 3-6 months after making.
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