The creamy filling and cheese topping makes this the ideal comfort food. This recipe is a mouthwatering leftovers idea from our spiced roast chicken with herb stuffing dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be reheated more than once.
Preheat the oven to Gas Mark 7, 220°C, fan 200°C. Heat the oil in a large sauté pan. Add the onion and soften over a low heat for 3 minutes. Stir in the mushrooms and continue to cook for 3 minutes until golden, then add the garlic and fry for a further minute.
Add the shredded leftover chicken and stuffing, then pour in the stock and bring to the boil. Simmer for 3 minutes. Now add the spinach, using tongs to help it wilt into the sauce, and 1 tbsp of crème fraiche. Check the seasoning and remove from the heat.
Divide the warm filling between the pancakes (or tortillas) and roll. Then place the rolled pancakes side-by-side in an ovenproof dish. Spread half a tbsp of crème fraîche along the length of each pancake, finally scattering the cheese over all of them. Bake in the oven for 15 minutes or until they are piping hot and the cheese has turned golden brown.
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Please note that 200g (7oz) of chicken and 80g (3oz) of stuffing is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.