You know what I'm thankful for this week? Leftovers! The only thing I love more than Thanksgiving dinner is the leftovers from Thanksgiving dinner. It's like it just gets better with each passing day. I intentionally buy too much of everything just so I can live off of it for a few days after the holiday has come and gone. But the day eventually comes that the turkey is gone and I'm back to trying to pull together a family meal. This is where our friend the rotisserie chicken comes back into play. I've already preached on the ease and convenience of the rotisserie chicken but never has that meant more than after the epic cooking showdown that is Thanksgiving.
Here is a yummy recipe that again uses the rotisserie chicken as an easy starting point. And this one's got a bit of a Mexican flair after all of that traditional American feasting you've done...
Chicken and Corn Enchiladas
2 cups shredded rotisserie chicken
1 cup frozen corn, thawed (I used the canned corn because that's what I usually have on hand)
1 1/2 cups grated Pepper Jack cheese (6 ounces)
Salt and black pepper
8 small flour tortillas
1 cup store-bought enchilada sauce
1/4 cup chopped fresh cilantro
Heat oven to 400° F. In a large bowl, combine the chicken, corn, 1 cup of the cheese, ½ teaspoon salt, and ¼ teaspoon pepper. Spoon the mixture onto the tortillas and roll. Place seam-side down in a 9-by-13-inch baking dish. Top with the sauce and remaining ½ cup of cheese. Bake until heated through and beginning to brown, 15 to 20 minutes. Sprinkle with the cilantro and serve. Some additions to consider are adding black beans to the chicken mixture and serving with diced tomatoes and/or avocado. However you make it you've got dinner in 30 minutes and a break from all of that turkey! Happy eating!
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