What to do with shredded chipotle chicken?

P

pam

Well-known member
I just defrosted some chicken in Frontera Grill Chipotle salsa and am wondering what to do with it. My usual would be to lightly butter one side of a flour tortilla, grill til it's pliable, top with meat and cheese, roll up and bake in oven (kind of an unfried burrito or chimichanga. Is the only difference in that and an enchilada the addition of sauce before baking? Any other recommendations for me? I have both flour and corn tortillas. I'm not opposed to toastados, even. Just uninspired.

 
Pam, how much meat do you have? Because I've used Dawn's Creamy Enchilada recipe and frozen

them for later. This works out well for immediate eating, freezing and baking later...and even microwaving if you put it in the right container first (sometimes I'm just stupid and freeze in mini-metal pans).

To add more fiber, add cubed cooked butternut squash and sautéed kale and onions. You can even add black beans.

For the sauce, I've used canned green enchilada sauce and added a small can of whole Hatch green chilies, diced myself. I find the cans with already diced chiles are kindof mushy. The whole ones can be rinsed, dried and then cut to a nice size.

http://www.eatdotat.com/swap/forum16/61_Dawn/MOs_Creamy_Chicken_Enchiladas

 
The first time I made these was decades ago. And they were amazing! But

Every time since then they've been mushy. Not sure what I'm doing wrong. I finally stopped making them because I couldn't get that crispness anymore.

But that first time was absolutely brilliant.

 
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