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Enchiladas make the most of leftovers

July 10, 2009|By GRETCHEN McKAY / Pittsburgh Post-Gazette

We made these tasty enchiladas with leftover chicken and fresh spinach, but the dish would work just as well with steak, shellfish or mixed vegetables. Pan-frying instead of baking halves the prep time.

The recipe comes from "Robin Rescues Dinner," by Robin Miller (Clarkson Potter, 2009 paperback).

PAN-FRIED CHICKEN ENCHILADAS
WITH SPINACH AND CHEESE



Makes 4 servings.

4 cups cubed or shredded cooked chicken
1 cup sour cream
1 cup shredded Mexican cheese blend or cheddar cheese
10-ounce package frozen chopped spinach, thawed and well-drained
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon ground cumin
4 8-inch flour tortillas
1 tablespoon olive or vegetable oil
1 cup prepared salsa

In a large bowl, combine chicken, sour cream, cheese, spinach and spices. Mix well. Spoon the chicken mixture onto the center of each tortilla. Roll up the tortilla halfway, fold in the sides and finish rolling up.

Heat the oil in a large skillet over medium-high heat. Add the enchiladas and cook for 2 minutes per side, until golden brown. Reduce the heat to medium-low, tent with foil and cook for 5 more minutes or until cheese melts.

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Serve the enchiladas with salsa spooned over the top.

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