Shredded Chicken Enchiladas

When you top tortillas filled with spicy, flavourful chicken in rich enchilada sauce and all the cheese, things can only be great, right? Because that’s what we’re doing today. Enchiladas have been a favourite of mine for many, many years and it’s really not that hard to see why. The thing with enchiladas is that it really is one of those fail-safe, super easy recipes and can be thrown together in all of 20 minutes. Especially if you use shortcuts. And you know I’m the queen of shortcuts so I’m definitely not going to tell you NOT to use a jar of ready-made enchilada sauce BUT if I can convince you to make your own, I promise you won’t be disappointed. You see, it takes pretty much the same amount of time to cook your own rich, deeply aromatic tomato sauce for the enchiladas as it does to make the actual filling. We’re talking max 15 minutes here. And you have to make the filling anyway so you might as well just do the sauce yourself too, right? And I pinky promise it will be worth it. Where we are saving time is by using either left-over roast chicken or a rotisserie chicken from your local supermarket. Yep, I’m on the leftovers train again but you guys, I feel like a thrifty superhero when I can turn yesterday’s dinner into a fantastic meal today. Some superheroes wear aprons, ok? (That’s my story and I’m sticking to it.) So you’ve got the chicken shredded, now you’re going to fry off a red onion, some garlic (ok fine, a lot of garlic), a few sliced mushrooms and a generous amount of ground spices. Add the chicken, a few chopped tomatoes to get things sauced up and allow to simmer for 5 or so minutes until the mixture is moist but not wet before assembling the enchiladas. I like topping the stuffed and rolled enchiladas with a mixture of crumbled feta cheese and sharp cheddar but the cheese element is completely up to you. Mozzarella is great because it is the ultimate melter but honestly, use whatever you want. A mixture of all 3 would be peak cheese goals. Served with the guacamole from yesterday and a dollop of sour cream these are just dreamy. And listen, make sure there’s one or two of these bad boys leftover because I’m not lying when I say they taste even better the next day.