Leftover Chicken Dinner

Save this recipe on:

Leftovers never looked this good! This Leftover Chicken Dinner is a vibrant and mouthwatering plate of flavor-packed enchiladas, cheesy corn, steamed broccoli, and juicy cherry tomatoes. It’s a feast built entirely from yesterday’s meal — but you’d never guess it. Each element complements the other, offering a balance of creamy, savory, fresh, and zesty. It’s the kind of meal that proves you don’t need to start from scratch to enjoy a dinner worth savoring.

Whether you’re trying to reduce food waste, save money, or just whip up a quick and easy dinner idea, this dish makes it effortless to love leftovers. Using pre-cooked chicken, a handful of veggies, and pantry staples, you can transform what you have into something completely new. It’s a quick fix that still feels like a home-cooked comfort meal.

Why You’ll Love This Leftover Chicken Dinner

• It transforms plain leftover chicken into a crave-worthy meal.
• Ideal for busy weeknights — quick to prep and satisfying to eat.
• A colorful plate that pleases both the eyes and the taste buds.
• Family-friendly and customizable with any veggies or cheeses you have on hand.
• Reduces waste and makes the most of what’s already in your fridge.

Preparation Phase & Tools to Use

To prepare this Leftover Chicken Dinner efficiently, gather these essential tools:

• Skillet or Sauté Pan: Crucial for reheating the chicken and vegetables while allowing flavors to meld.
• Baking Dish: For assembling and baking the enchiladas to get that perfect golden top.
• Cutting Board & Knife: Needed for prepping veggies like cherry tomatoes and herbs.
• Mixing Bowl: Handy for tossing the filling ingredients together quickly.
• Grater: If you’re using block cheese, a grater helps incorporate freshly melted cheese flavor.

Each tool plays a role in ensuring the meal comes together smoothly and efficiently, keeping prep time short and clean-up minimal.

Preparation Tips

Start by shredding or chopping your leftover chicken into small, bite-sized pieces to help it reheat evenly and absorb new flavors. Don’t skip seasoning—just because it’s cooked doesn’t mean it can’t benefit from a little extra spice or a dash of lime. When assembling enchiladas, warm the tortillas slightly to make them easier to roll without tearing. Layer in cheese, veggies, and chicken, then top generously with more cheese and any sauce you like (salsa, enchilada sauce, or even a light drizzle of olive oil). Round out the plate with quick sides like steamed broccoli, cherry tomatoes, or leftover mac & cheese to add color and variety.

---

Ingredients for this Leftover Chicken Dinner

For the Chicken Enchiladas:

• 2 cups cooked leftover chicken (shredded or chopped)
• 1 cup shredded cheddar or Monterey Jack cheese (plus more for topping)
• 1/2 cup sautéed onions and bell peppers (optional but flavorful)
• 1/2 cup cooked mushrooms (sliced)
• 6 corn or flour tortillas (slightly warmed)
• 1 cup enchilada sauce or salsa
• Salt, pepper, paprika, and cumin to taste
• Fresh cilantro and diced onions for garnish
• Olive oil for sautéing

For the Sides:

• 1 cup steamed broccoli florets
• 1 cup cherry tomatoes (halved)
• 1 cup leftover mac and cheese or cooked pasta with shredded cheese
• Salt and pepper to taste

---

Step 1: Prepare the Filling

In a skillet over medium heat, add a drizzle of olive oil. Sauté the mushrooms, onions, and bell peppers until softened and slightly caramelized. Add in the shredded leftover chicken and season with paprika, cumin, salt, and pepper. Stir until well combined and warmed through. Remove from heat and mix in 1/2 cup shredded cheese.

Step 2: Assemble the Enchiladas

Preheat your oven to 375°F (190°C). Warm tortillas briefly in the microwave or on a dry pan to make them pliable. Spoon a portion of the chicken mixture into each tortilla, roll it up, and place it seam-side down in a greased baking dish.

Step 3: Add Sauce and Cheese

Pour the enchilada sauce (or your choice of salsa) evenly over the rolled tortillas in the baking dish. Sprinkle a generous layer of shredded cheese over the top.

Step 4: Bake the Enchiladas

Cover the dish loosely with foil and bake for 15-20 minutes. Remove foil and bake for another 5-10 minutes until the cheese is bubbling and slightly golden.

Step 5: Prepare the Sides

While the enchiladas are baking, steam broccoli florets until tender-crisp and season with salt and pepper. Halve cherry tomatoes and set aside. Reheat leftover mac and cheese or stir freshly cooked pasta with shredded cheese over low heat until creamy.

Step 6: Plate and Garnish

Serve enchiladas hot, garnished with fresh cilantro, diced onions, and a few cherry tomatoes on top. Add a portion of mac and cheese, steamed broccoli, and fresh tomatoes to the side of each plate for a complete meal. Optionally drizzle with sour cream or crumble queso fresco for extra flavor.

---

Notes

This dish is incredibly versatile. You can swap out ingredients based on what leftovers you have on hand — cooked turkey, beef, or even roasted veggies can work in place of chicken. The enchiladas don’t require a lot of sauce; a light drizzle is enough to keep them moist without turning soggy. For extra flavor, consider adding a squeeze of lime or a spoonful of sour cream right before serving.

Watch Out for These Mistakes While Cooking

• Skipping the tortilla warming step: Cold tortillas are more likely to tear when rolled.
• Overfilling enchiladas: It’s tempting to stuff them, but this makes them difficult to roll and can cause filling to spill out.
• Using too much sauce: Excess sauce can make the enchiladas soggy.
• Forgetting to taste the chicken mix: Season the filling as you go — leftovers may need a flavor boost.
• Neglecting presentation: A sprinkle of herbs or colorful toppings like tomatoes and onion adds both flavor and visual appeal.

Storage Instructions

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. For reheating, use the oven at 350°F (175°C) for best texture, or microwave for a quicker option. Store side vegetables and mac & cheese separately to prevent flavors from mingling too much. You can also freeze the enchiladas (pre- or post-baking) for up to 2 months. Wrap tightly in foil and store in a freezer-safe container.

Estimated Nutrition

Per serving (approximate):

• Calories: 520
• Protein: 34g
• Carbohydrates: 45g
• Fat: 24g
• Saturated Fat: 10g
• Fiber: 5g
• Sugar: 6g
• Sodium: 740mg
• Cholesterol: 90mg

Frequently Asked Questions

What kind of chicken works best for this recipe?

Any cooked chicken works — rotisserie, grilled, roasted, or even fried chicken (just remove the skin). Shred or chop into small pieces for easy mixing.

Can I make this dish vegetarian?

Yes, swap the chicken for black beans, lentils, or grilled vegetables for a hearty vegetarian version.

Do I need to use enchilada sauce?

No. Salsa, a creamy sauce, or even a tomato-based pasta sauce can work in a pinch.

How can I make this dish spicier?

Add chopped jalapeños to the filling or use a spicy enchilada sauce. A dash of hot sauce on top also adds heat.

What other sides go well with this?

Spanish rice, avocado slices, or a green salad are all great additions.

Can I make this in advance?

Absolutely. Assemble everything ahead of time and store covered in the fridge. Bake just before serving.

What cheese is best for enchiladas?

Cheddar, Monterey Jack, Pepper Jack, or a Mexican blend all melt well and add great flavor.

How do I reheat leftovers without drying them out?

Cover the dish with foil when reheating in the oven, or microwave with a damp paper towel over the plate to keep moisture in.

Conclusion

Leftover Chicken Dinner is proof that second-day meals don’t have to be boring. With a little creativity and a few pantry staples, you can turn last night’s chicken into a vibrant, comforting, and well-rounded dish the whole family will love. It’s practical, flavorful, and perfect for nights when you want something fast but deeply satisfying. Leftovers just got a major glow-up.

---

Print

Save this recipe on: