One easy way to disguise leftover cooked chicken, beef or pork is to shred it and bake it into enchiladas! I never could roll enchiladas so they’d stay closed neatly, so I stack up the ingredients in a casserole instead. Nutrition information is based on using chicken.
Enchilada Casserole
Makes 6 servings
4 8-inch flour tortillas
2 cups enchilada sauce
2 cups cooked chicken, shredded
1 cup onion, finely diced
2 cups Cheddar cheese, shredded (reserve 1/3 cup cheese for topping)
Cover the bottom of a baking dish or deep-dish pie plate with enchilada sauce. Top with a tortilla. Add a layer of chicken, onions, and cheese. Top with another tortilla, cover in sauce, and repeat with chicken, onions, and cheese. Create a third layer in the same manner. Top with the last tortilla, then pour more enchilada sauce over it all. Cover loosely with foil (or a lid if your baking dish has one) and bake 30 minutes at 350. Remove lid, sprinkle remaining cheese on top (I save a little bit of onion and use that on top of the cheese) and bake 5 minutes or until cheese melts.
Cook and Count 