Like most everything else I make, this makes a LOT of food. It would be fairly easy to cut into a 3rd. They do freeze very well, and make a great “on the way to class/after school activities/after work activities” sort of meal, since you can throw them in your bag in the morning, and they will thaw enough to eat by the end of the workday.
Chicken Enchiladas Recipe
- YIELD: 30 enchiladas (30 Servings)
- PREP: 60 mins
- COOK: 40 mins
- READY IN: 1 hr 40 mins
Ingredients
- 3/4 cup Picante Sauce
- 12 ounces Better Than Sour Cream
- 1 1/2 tablespoon chili powder
- 2 pounds cooked chicken cubed or shredded
- 6 1/2 ounces Chedder and Mozzarella shreds (Trader Joe’s)
- 1 bunch cilantro chopped
- 4 cups green onion sliced
- 32 ounces refried beans
- 30 burrito sized tortillas
- 20 ounce enchilada sauce
Instructions
- Heat oven to 350°. In a large bowl, stir together the picante sauce, chili powder, and sour cream.
- Add the chicken, cheese, cilantro, and green onion, and stir all together.
- Lay out the tortillas, and scoop 2 tablespoons of refried beans into the center of each one. Spread the beans into a rectangle. This may be easier if the beans are heated first.
- Scoop 1/3 cup of the chicken mixture onto each tortilla, and spread to cover the beans.
- Coat baking dishes with non-stick cooking spray. Fold the short edges of the tortillas over the filling, then one of the long edges. Tucking the tortilla edges in as you go, roll the filled part of the tortilla toward the remaining loose end. Place the enchiladas side by side in the baking dishes.
- Pour the enchilada sauce evenly over the enchiladas. Bake for 40 minutes.
- CUISINE: Mexican
- COURSE: Entrée
- SKILL LEVEL: Easy