Project Chicken Leftovers II: Chicken Enchiladas

So, I post today from the confines of my apartment. I'm waiting for a UPS delivery that I'm just hoping will actually come. Anyway, on to leftovers. (DOWN WITH UPS)

We decided last Thursday, that we needed to use all the rest of the chicken in one "fowl" swoop. Sorry for the bad pun. The easiest way to do this, for us, was to make gorgeous chicken enchiladas, based on a recipe found here.

 We made a few adjustments and additions to the recipe, and the result was fantastic. It also used almost exclusively things in our pantry: ranch dressing, sour cream, a little bit of mayonnaise. We had to get some tortillas, but that's not too much to ask.

I don't quite remember what the original recipe requires, but we added some drained black beans, a sliced cubanelle pepper (which we got from a local urban farmer: you can find them here), and some salsa.

The insides look gross, but this is definitely a leftover recipe that we will be using again. Sorry for the gross looking pictures, these were the leftovers I ate for lunch the next day.

So, one note on the recipe. You only need the insides of the enchiladas to warm up, so instead of doing the time that the recipe recommends, I suggest reducing it by about 5 minutes. As you can see, we got some burnt cheese on top. Maybe it was just the type of cheese (mozzarella and cheddar... it's what we had in the fridge) we used though.

Also, we weary when stuffing the tortillas, if you put in too much, you will really have a mess on the bottom of the pan.

Enjoy!