Friday, May 11, 2012

Coriander Chicken Enchiladas from leftover Coriander Chicken

If you've been around here for awhile, you know that I like to try new and different versions of classic recipes. This is definitely a new and different take on enchiladas! These are like Mediterranean enchiladas. You swap cheddar or queso fresco for goat cheese, and cilantro for fresh basil. It's divine!

These enchiladas are rich and creamy from the goat cheese and cream, but they'll surprise you with a pop from the kalamata olives and fresh basil.

One of the best parts of this recipe is that you're using leftovers to create an ENTIRELY different meal. I love recipes that can transform into something entirely new and delicious. Makes me happy when I don't have to eat the same leftovers 3 days in a row, or waste food by throwing it away. 

If you want a kicked up version of a classic, give this one a try! 

Michael Symon's Coriander Chicken Enchiladas

4 cup Braised Coriander Chicken (shredded)
2 cup Braised Coriander Chicken sauce
1 cup Kalamata Olives (preferably from the Braised Coriander Chicken Recipe)
1 cup Goat Cheese (crumbled)
8 Tortillas
1/4 cup Basil Leaves (torn)
1/2 cup Heavy Cream

Preheat oven to 350F.

Mix the olives, chicken and half of the goat cheese together in a medium bowl. Heat the sauce remaining from Braised Coriander Chicken (at least 2 cups) in a medium saucepot over medium-high heat and add cream. 

Reduce sauce by half, about 20 minutes.

Evenly distribute the chicken mixture among the eight tortillas. Fold and arrange in a baking dish. Pour sauce over the enchiladas, to smother, and sprinkle with remaining goat cheese. Bake for 10-15 minutes, until heated through.

Finish with basil to serve.

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