Left over Turkey or Chicken Enchiladas

From: Andi of Longmeadow Farm

On May 6, 2008

Amne a real winner here. I needed something swift for lunch and I could jack up the heat the bit ~ and this was it! I had some leftover chicken from the previous day, so this made it super simple to throw together. For the cooked vegetables I used sliced onion, jalanpeno's, and garlic. I didn't have a Mexican cheese so I used my regular mild cheddar cheese. I also had tomato and fresh cilantro that I added to the top. I also browned the tortilla's on top of the burner for 3 seconds each side, filled them and served them. That easy and done! Thank you so much, Anme!

From: crafty chef

On Feb 3, 2008

I had this for dinner the other night...it really made my day. So delicious!

From: Chef floWer

On Jan 22, 2008

These were so easy to make and so quick, I had dinner on the table in less then 30 minutes. I used deli pre roasted chicken breast and didn't find Mexican blend cheese so I I just added extra cheddar as advised by Anme. The flavour was really yummy. Thank you again Anme.

From: WI Cheesehead

On Dec 27, 2007

I doubled this recipe and used all cheddar cheese and topped with enchilada sauce. I used flour tortillas. I think next time I will reduce the cumin as it was a bit strong and I want my picky eater to like it. Very easy and great for using leftovers. I think this was the first time I made enchiladas and it turned out pretty well!