Welcome to flu season everyone!
As I write this I have a little one at home who is on the mend -not from the flu thank Gd, but home nonetheless. I also have about 6 large containers of chicken soup in my freezer waiting to be needed and Im sure I’m not the only one.
So what do you do with the chicken you have leftover from that delicious soup? You make these!
CHICKEN SOUP ENCHILADAS
Creamy on the inside, crispy on the outside, this is one of my favorite meals. You can really stretch out the chicken mixture with the addition of the soup veggies and plus it gives the dish that extra homemade cozy flavor (is that even a thing) of chicken soup. Don’t be intimidated by the sauce; there is a bit of stirring involved but it ends up being so deliciously smooth and slightly sweet with the addition of the coconut cream. To those of you who don’t like coconut- I don’t really taste that flavor, it really just tastes sweeter and not coconutty. The only problem with this recipe is that there are never any leftovers but thats cool because they were leftovers to begin with!
One of the reasons (among many) that I love making chicken soup is because I know I will get another good meal out of all that chicken. I usually make a huge pot of chicken soup on Fridays, eat it all weekend, then before I stock up my freezer with the rest of it on Sunday, I shred the chicken and keep a small container of broth in the fridge to use during the week for any meals I might need it for. This is one of those meals. Its easy, comes together quickly, and feels like new when its really leftovers.
Win. Win. Win.
If you don’t have any chicken soup which means leftover chicken (saddddd) then you can buy a pre-made rotisserie chicken and some chicken stock and still make this easy dinner.
- 3 cups shredded chicken
- ½ cup chopped veggies from soup (optional)
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- Pinch of salt
- ⅛ cup all purpose flour
- 1 ½ cups chicken stock
- 1 cup full fat coconut cream- such as Trader Joes brand
- 8” whole wheat or white tortillas
- Avocado, chopped, for garnish
- Parsley, for garnish
- Preheat your oven to 375°F and spray an oven proof rectangular dish or a 9x13” pan.
- In a small bowl combine the shredded chicken and vegetables and mix.
- In a medium sized pan heat the olive oil over medium heat.
- Add in the minced garlic and cook for 2 minutes or until the garlic is golden brown.
- Add in a pinch of salt and the flour and whisk continuously until the flour is cooked through and a golden color, about 2-3 minutes.
- Add in the chicken stock, bring to a boil, reduce to a simmer and cook for 5-8 minutes until the mixture thickens.
- Add in the coconut cream and bring to a light simmer. Cook another 5 minutes, stirring while the mixture thickens.
- Bring the heat to the lowest setting and then start prepping the enchiladas.
- Take one of the tortillas, and place a large spoonful of filling on the bottom (closest to you) and flatten to spread. Make sure you’re putting in enough for the tortilla but not so much that you wont have enough for all 8.
- Roll the tortilla away from you and place it seam side down in the pan.
- Repeat with all 8 tortillas.
- Stir the sauce one more time and then pour it over the enchiladas. You can use all of the sauce or you can use most and save a little bit for dipping.
- Cover with tin foil and bake for 20 mins. Then uncover and raise the oven temperature to 425° and bake 5-10 more minutes until the edges are crispy.
- Garnish with chopped avocado and parsley.