We love enchiladas in this house. I especially like making them because I can whip up several 9×13 pans to freeze without it taking a long time. They thaw and cook well straight from the freezer and one pan will feed our family of 6 for at least two dinners (of course, we don’t have teenagers yet). The following recipe will make four 9×13 pans.
1 c. Chopped Onion
2-3 Green Bell Peppers
2 T Chili Powder
1 T Oregano
1 t. Cumin
4 Green Chilies, seeded and chopped (or one small can)
2 Cloves Garlic, finely chopped
2 (15oz) Tomato Sauce
15 oz Water
Combine all ingredients in large sauce pan (I used my dutch oven). Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered for 7 minutes. Remove from heat and set aside.
3-4 lbs of chicken, cooked and shredded
2 cans Cream of Chicken or Cream of Mushroom Soup
1 c Sour Cream
1/2 c Milk
2 Green Chilies or 1 small can
1 small Red Onion
1.5 cans Olives
1 c shredded cheese (whatever kind you like)
Cook the chicken. It can be a whole chicken, chicken breasts or whatever you have on hand. The boneless, skinless chicken breasts are the quickest and easiest but other cuts will still work. Once your chicken is cooked and cooled enough for handling, take a fork and shred it. Place in a bowl.
Add the cream soups, sour cream and milk together. Stir until well blended. Add chilies, onion and olives to the chicken. Add in the liquid mixture and cheese. Stir until well blended.
Take the enchilada sauce and place a couple scoops on the bottom of your 9×13, covering the bottom. Take your tortillas, place a scoop of the enchilada filling in the center and roll. Place the filled tortilla in the pan on top of the sauce. Continue filling tortillas until the pan is full.
Once your pan is completely full, spread more sauce over the tortillas. Add shredded cheese and the remainder olives (my kids devoured the remaining olives which is why you don’t see them in the picture). If you are freezing these for later use, place plastic wrap over the top and then cover with foil. It will help prevent freezer burn.
If you’re going to eat a pan right away, heat over to 350 degrees. Cook until cheese is melted and sauce is bubbly, approx. 20 minutes. Top with sour cream and serve warm with beans and rice. 🙂
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