Monday, October 12, 2009

Chicken Enchiladas - Our Way

Yes, half a chicken can serve 12...and, the colors are right for FALL!

Once upon a time, in my days as a single mother, when money was scarce and hungry mouths were many, I often threw together just what we had on hand. One result became our family-famous, signature meal - Chicken Enchiladas, our way. You will not find these in restaurants or the recipe anywhere online but they are served from Florida to Alaska and many states in between. My sons have taught their wives. My daughters have them requested again and again for church functions. they are quick. They are easy. and, yes, they are a bargain.

2 c. Cooked Chicken (2 - 5 oz cans may be used)
2 - 8 oz blocks Cream Cheese
1 or 2 cans Green Chilies - chopped (2.25 oz)
1 or 2 cans Sliced Black Olives (2.25 oz)
1 Onion - chopped
Salt - to taste or as you see fit
12 - 16 oz Grated Cheese (Cheddar, Colby, Jack or a blend)
Flour tortillas - 10 - 12 large or 20 - 24 small
1 - 8 oz can Tomato Sauce
Salsa - 8 oz of your favorite

Can't believe I left the onion out of the photo :(
Put the first 5 ingredients into a bowl; add salt as if salting French fries. Add 1/2 the grated cheese. Mix thoroughly (we use our hands).
Mix the Salsa and Tomato Sauce together and spread a very small amount of the mixture in the bottom of a greased pan. 9" x 13" works well for taco sized tortillas. I used a broiler pan for these burrito sized tortillas.

Form a small "rope" of mixture along the center of a tortilla, roll it up and place it in the pan. When all are made, spread the remaining sauce over the top. (This process is more like basting bar-b-q sauce than pouring liquid.) Top with the remaining half of the cheese. Bake 20 min at 425.

NOTES: Amounts are not critical. You can use more or less of almost any ingredient. However, if you make only half this recipe, still use 1 can of tomato sauce with perhaps a little less salsa.

When made with smaller tortillas, my husband generally eats two and one is quite enough for me. At this size, we discovered that one was quite enough for him and a single half did it for me. So, after the enchiladas cooled, I cut the entire pan-full in half, separated and wrapped each one individually for freezing. With 21 halves in the freezer, I am ready for last minute meals for 2 or 10 or more with only 30 sec. in the microwave on "Defrost" plus 1 minute on "high".

Serve with chopped lettuce & tomatoes topped with sour cream or with refried beans or try this easy

Spanish Rice recipe:

2 c. uncooked white Rice
3 c. cold Water
1 - 8 oz can Tomato sauce
2 Tbsp Yellow Mustard
1 - 2 tsp Salt

Combine in saucepan with tight fitting lid. Cover. Bring to a vigorous boil. Reduce heat to simmer for 20 minutes. Do not lift lid. Remove from heat and let rest, covered, for 5 minutes. Stir before serving. (Leftover rice may be packaged and frozen for later use.)


cindylbaker said...

Mmmmmm... I can TASTE them from your pictures! Just put 3 pans of them in the frig to cook tomorrow night, one for our Bible Study, one for the family at home and one for freezer portions! Got a good deal on two whole chickens today, better than getting the cut parts and can't wait to share with everyone! This is one of my favorites!! So glad you shared it!

Anonymous said...

I just made chicken enchiladas for the first time the other night. Had no reciipe just the one on the sauce can. Yours sounds much better and wrapping them singly for freezing is a great idea.