Every other week I usually have purchased a fryer chicken for dinner. This happens a few different ways, at our local farmers market (roasted), the local grocery store (precooked) or on tight months frozen from our local discounted grocery. The precooked fryer chickens are a treat for out family, I don't have to cook and the family doesn't have clean up. We love it when these days roll around. The frozen fryer chicken is usually cooked during a Sunday because this is stay in our PJ's lazy day. No matter how the chicken makes it in the house, we have left overs. As you know, leftovers are not always the favorite of any house, repurposing is always important on a budget.
Ingredients for enchilada:
Chicken (leftover and shredded)
22 Corn tortillas (flour is fine you will use less. See tortillas heating recipe) http://thecrazylunchlady.weebly.com/1/post/2014/04/tortillas.html
1 1/2 cup Shredded Cheese (your preference on cheese flavor and amount. We like our cheese)
4 cups enchilada sauce (canned, packaged or homemade recipe listed below)
1/2 cup Pace Picante sauce (we use this because there is no bell pepper in it you can use any you like)
1 cup of corn (canned or frozen your choice)
For an entire chicken I start with a 4 quart 15 x 10 glass baking dish. Of course with leftovers this changes and you will need to do your best to eyeball what you have to make a good choice on baking dish.
If you use frozen corn, put it in the microwave with 2 tbsp's of water to defrost. The defrosting will depend on your microwave. I start with 1 minute and 30 seconds and then check it.
Preheat oven to 350
I spread 1 cup enchilada sauce on the bottom of the baking dish. Place tortillas to cover the sauce. I cut mine up to fit with less overlapping because my family complains that it becomes doughy. Cover the tortillas with a layer of chicken, sprinkle the corn, a layer of cheese and then drizzle 1/2 to 1 cup of enchilada sauce (this depends on size of baking dish). Continue layering till you run out of chicken and corn.
For the top layer cover with tortillas and pour remaining enchilada sauce over it. I then add a layer of cheese, this will make the top of the casserole crispy on the top.
Bake for 20 to 30 minutes or until your internal temperature is 165 degrees.
This takes me approximately 20 minutes of prep time and 30 minutes to cook, total time about 50 minutes.
Ingredients for homemade enchilada sauce:
1/4 cup oil (use what you have, I use corn)
2 tbsp flour
1/4 cup of chili powder (be careful with this! If you want to start off with less and add to taste, please do)
1 8 oz can of tomato sauce
1 1/2 cups of water
1/4 tsp of ground cumin
1/2 cup Pace Picante sauce (any your prefer)
1. Heat oil in large pan over medium-high heat. Stir in flower and chili powder and turn down to medium till it is a light tan-ish brown color. Make sure you stand there and stir it so it doesn't burn! That burnt smell will stay in the house for a while, I know.
2. Slowly stir in the tomato sauce, water, salsa and cumin. Turn down to a low rolling boil. I put the lid on because as it bubbles it pop and makes a mess. You want it to be slightly thickened but smooth.
This recipe takes about 10 minutes and during the time of the slow boil I am shredding the chicken and heating the tortillas. (there is an earlier feed on this blog that discusses heating tortillas linked above in the ingredients section)
Best part for me is that I can make it ahead of time if I want and put it in the refrigerator for later. This doesn't always happen on a rushing week night after work but if you are organized enough give it a shot!