Tuesday, October 11, 2011

Twice as Many Tuesday

Tuesday is family dinner night with Kaitlyn and David so I have twice as many people to feed (catchy title too). Today I whipped out an oldie but a goodie that I originally learned from Liz about 3 years ago, who I think learned it from her mom. I can never remember all the things that Liz actually put in these enchiladas so I have adapted them over the years, likely switching them up every time I make them. My memory is that bad. But here's what I did today and I'm actually documenting it:

Creamy Chicken and Green Chili Enchiladas
What you'll need:
  • About 2lbs of chicken (boneless breasts, rotisserie pulled off the bones, whatever you like)- I used tenders this time
  • 8oz can of diced green chiles
  • 16oz tub of sour cream (I used light because I'm so healthy)
  • 16oz block of pepper jack cheese or any cheese you want (or be like me and use the last half of two different bags of shredded cheese that have collected in the fridge) 
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp black pepper
  • 20 tortillas
To start out, boil the chicken if it is not already cooked. Then, using two forks, shred the chicken.

In a large bowl, combine green chiles, sour cream, half of the cheese, cumin, paprika and black pepper. Stir to combine. 

Remove about 1.5 cups of this mixture to a separate bowl. This will be the sauce on top of the enchiladas. Stir the shredded chicken into the sour cream mixture. Taste the mixture (in a sanitary way if your people care about such things...or are watching) to check the spiciness. It is not that spicy because of all the sour cream so if you'd like more of a kick, add in some jalapenos (pickled or fresh), hot sauce, or more green chiles. 

Now set up your assembly line. Spray a 9x13 pan with non-stick spray. This recipe makes 20 enchiladas so it will need 2 pans. Fill each tortilla with sauce mixture and roll it up. Place in the pan seam side down.

Don't be shy, shove those enchis in there. I used the two smaller pans instead of another 9x13 because I want to freeze one small pan for a rainy day. 

I used wheat tortillas because the ones they make in the grocery store are just so good. Plus, if I wrap the creamy, cheesy goodness in a wheat tortilla then it's breaking even. Right? 

Once all the tortillas are filled and in the pan, smear on the un-chickened sauce that you saved. Sprinkle the rest of the cheese over the top. Bake in a 350 degree oven for 30-35 minutes until bubbly. 

This is pre-baking but after looked pretty much the same
These are perfect for making ahead of time and just popping in the oven when you get home. Leftovers are great AND they freeze well. What more could a girl want?!

What's your favorite make ahead meal? Do you have a go-to enchilada recipe?

1 comment:

  1. I have a vegetable enchilada recipe meema sent me years ago (in email, which i saved because it's so hilarious). She learned it at the Cowboy Hall of Fame, some cowboy food demo. Only meema. I'm making these enchis this week! I might do shredded zucchini w/ black beans as the filling because I'm already making two meat dinners this week, and you know. Trying to keep it real.