From soup to enchiladas!

I spent two years re-making leftovers for my roommate Veronica while I lived in KY.  She was super-wonderfully fussy and generally wouldn’t eat straight leftovers, so I learned to take whatever dinner we had and make it into something completely new (roast beef turned into mock-Philly steak & cheese; garlic chicken turned into stir fry or lo mein; smashed potatoes turned into amazingly creamy fried potato cakes for breakfast; etc.) 

Anyway, I had a ton of Chicken Tortilla Soup leftover….

I strained the liquid out of the solid parts of the soup (veggies and chicken basically) and put the liquid, a cup or so of shredded cheese, and a little bit of the chicken and veggies on low heat to melt the cheese and make it into a thickened sauce-type-of-thing.

The rest of the chicken and veggies got rolled up into four leftover, unbaked tortillas, lined up in a baking dish coated with cooking spray.

The melted, hot sauce went over the filled tortillas, just to cover, and then the whole thing got topped with a little more cheese.

Covered with foil, baked at 350 degrees for 30 minutes…uncovered and continued to bake for 10-20 minutes.

DELICIOUS.
Probably not technically enchiladas, but close enough for my tastes. 

This entry was posted on Friday, March 21st, 2008 at 11:43 am and is filed under super-friends, Yum. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.