Roast Chicken Enchiladas

Yield: 4 to 6 servings

Ingredients

Enchiladas

1 deli roasted chicken (about 2 pounds)*
1(4 ounce) can diced green chiles (optional)
1 1/2 cups grated cheese
3 cups Easy Homemade Enchilada Sauce
10 flour tortillas
Sour cream
Garnish (cilantro, black olives, etc.) (optional)

Easy Homemade Enchilada Sauce**

1 package brown gravy mix
1 cup milk
2 cups picante sauce or salsa (16 ounce jar)

Instructions

Enchiladas

Cut meat from bones. Discard bones, skin, and visible fat. Shred meat, and stir in diced chilies. Place about 3/4 cup enchilada sauce in bottom of baking dish. Place 1/10 chicken mixture in middle of each tortilla and roll up. Place rolled enchiladas in a baking dish. Pour remaining sauce over top enchiladas. Sprinkle with cheese.
Bake at 350 degrees F for 30 to 45 minutes or until enchiladas are hot in center.
To serve, garnish with a dollop of sour cream and a sprig of cilantro or sliced black olives.

Easy Homemade Enchilada Sauce

Substitute milk for water and prepare gravy according to package directions. Stir in picante sauce.

Notes

* Precooked chicken can be purchased from the deli counter or often, precooked chicken is available shrink wrapped in the fresh meat counter. Either way, when time is an issue, it is convenient to purchase the meat already cooked and eliminate that step.

** Canned enchilada sauce may be substituted in recipe when time is an issue.

To freeze for later use: Place rolled tortillas in a freezer safe container. Cover with sauce. Cover with a tight lid and freeze. To cook, place frozen enchiladas in cold oven. Turn on oven to 325 degrees F and bake for 1 to 1 1/2 hours OR thaw pan in microwave then place in preheated 350 degree F oven and bake as above.

Attribution

Posted by Recipethyme at Recipe Goldmine 8/28/2001 12:44 am.
Source: Presented by Becky Low on September 18, 2000