Each week when we cook there seem to be a few ingredients/meals that we just can’t use up. After making tortillas and salsa for tacos we ended up with a bunch of salsa that we had no use for. So I of course made more tortillas to combat this. I got a little too excited and then ended up with 20 extra tortillas.
So to finally end this vicious cycle, I made enchiladas. Of course in the end I had a bit too much enchilada sauce, but we were able to mix that up into a creative salad dressing.
If I were to do this again I would probably make more chicken, but I used all that we had left at that point (I’d guess it was about 3/4 lb).
I think this has also brought to an end my tortilla making spree, which lasted a few weeks.
I think a dish like this allows for a lot of flexibility, so make it however you want (But there’s a recipe below as a starting point)!
- 2 jalapeños, chopped
- 5 garlic cloves, peeled
- 1 onion, diced
- 4 tomatoes, cored
- 2 t ground cumin
- 1 quart chicken stock
- 2 cups cooked, shredded chicken
- 12-15 tortillas
- 1 cup shredded cheddar cheese
Cook garlic and onion in a large skilled for 5 minutes, with a small amount of oil. Add the jalapeños and tomatoes and cook for another 5 minutes. Add the cumin and a bit of salt and pepper if desired.
Transfer the mixture to a blender and blend until smooth, adding chicken stock to get the desired consistency. Mix about half with the shredded chicken and set the rest aside.
Place a tablespoon or two (depending on tortilla size) of the chicken mixture into each tortilla and roll tightly. Place into a large baking dish and continue until the entire mixture is used up.
Pour the remaining sauce on the tortillas and top with cheese. Bake in a 350 degree oven for 25 minutes.
Recipe adapted from Mark Bittman’s The Best Recipes in the World