About 3 years ago I spent $12 for a bottle of grade B maple syrup for a Thanksgiving Day sweet potato recipe that I saw on Food TV. It looked good on tv, and the host and her guests raved about how good it was. Well, it was not, and 3 years later, I still have that bottle of grade B maple syrup taking up space in my already crowded refrigerator (yes, it needs to be refrigerated!). I have yet to find another recipe to use that ingredient.
I wish someone would come up with a cooking show that uses up leftovers. Two days ago I used a McCormick seasoning packet called Chicken in a Bag, which uses chicken pieces, potatoes, carrots, and onions baked in a bag for 1 hour. It is like a chicken pot roast. Today, two days later, I saw the leftovers in the refrigerator and decided to make it into enchiladas.
I heated up tortillas in canola oil on the stove, took them out and blotted them with a paper towel. Then I added the cut up chicken and vegetable to the center of each tortilla, poured a little bit of heavy cream on top, added a big spoonful of shredded monterey jack cheese, and rolled up the enchilada. Then I lined them up in a 9 x 13 baking pan and topped with a little more cheese. I covered the dish with aluminum foil and popped it into a 375 degree oven for 30 minutes.
While that was cooking, I made a tomatillo salsa. I pureed 5 tomatillos in the food processor and then added it to 1 cup of light sour cream. This we used as a sauce on top of the enchiladas. The dish was tasty. And I felt good about using the leftovers in a new way.
And since I had more potatoes, carrots, and onions leftover, I pureed them and plan to make potato pancakes tomorrow night. Again, a great new way to use leftovers.