Thursday, April 22, 2010
We eat a lot of Mexican food in this house. Now there are a ton of really good Mexican restaurants here. They are practically on every corner yet I still cook it every chance I can.
Enchiladas are a little time consuming and somewhat messy (especially with a camera in one hand) but cheap and feeds an army! I can get two nights out of one tray of enchiladas. Add some Spanish rice and re-fried beans and you will be competing with the corner restaurant! (or so I keep telling my pocket book) Now there are some shortcuts, tonight, I am using the leftover meat from The whole chicken made for tacos (I froze it) and I am using can sauce. I have made the sauce home made. It is by far better home made but time is an issue so the can will have to do tonight!
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Meat from one rotisserie chicken or equivalent
1 cup sour cream
1 cup Cheddar cheese plus
3 cups Cheddar cheese
1 extra lg can green enchilada sauce
9-12 flour tortillas (depends how full you stuff them)
In a medium size bowl mix chicken meat, 2 cup cheese, (in my case it's two handfuls) and sour cream. Mix well. This mixture will melt down into a creamy sauce!
Now here's where the sloppy part starts!
Pour enough sauce in the bottom of a 9x13 pan to cover the bottom.
Pour 1 cup of sauce in a pie plate. Take a tortilla and place in the pie plate. Flip over to sauce both sides. This is important to my family...they do not like dry enchiladas. Note: I skip the pie plate and just do it in the baking pan. You can save the dish to wash!
Add 1/2 cup meat mixture and roll up. Keep refilling sauce to moisten tortillas.
Repeat until the pan in full or the meat is gone.
Take remaining sauce and pour over top of enchiladas
Cover the top of the enchiladas with cheese.
Bake in a 350 degree preheated oven for 30 minutes uncovered.
Try to resist seconds.
What is your favorite filling for Enchiladas?
at 10:00 AM