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)
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.