My husband really does not like leftovers. So as a frugal (attempting) wife, I need to be as creative as possible with my left overs. My easy weeknight dinner enchiladas are made with leftover crockpot taco meat, which is our favorite meal at our home.
One way I’ve found to successfully use leftover meat is to keep it separate from any sides when you are storing it, or if you notice you made too much meat, set it aside ahead of time to use later in a different dish. I believe they call it “re-purposing” dinners when you use the same meat in different dishes. And it works!
- 2 Cups Shredded Chicken
- 1 Jar Salsa, Split (my leftover taco meat already has salsa in it, so I don't add it into the skillet)
- 1/2 Block of Cream Cheese
- 1 Cup Shredded Cheddar Cheese
- 1 Can of Black Beans, Drained & Rinsed
- 1 Can Chopped Green Chiles
- 1 Packet Taco Seasoning Mix, if using leftover taco meat that is already seasoned, do not add any more seasoning!
- 10 Tortillas
- Preheat oven 350 degrees, F.
- Place chicken, 1/2 cup salsa, cream cheese, cheddar cheese, black beans, green chiles and taco seasoning in a deep skillet and melt together, stirring frequently.
- Spoon about 3/4 cup chicken mix onto a tortilla and wrap it up, leaving the ends open.
- Place each enchilada seam side down in a casserole dish, spread the remaining 1/2 cup of salsa over the enchiladas and sprinkle some extra cheddar cheese.
- Bake for 15 minutes, Makes 10 enchiladas.
I think this is a super easy dish to make up and we are big fans of it in my home. I hope you’ll make up a batch yourself – whether it’s to use up leftover meat or making it with fresh meat. :)