Friday, October 14, 2011

Chicken Enchiladas with Creamy Green Chili Sauce for a Crowd or the Freezer

This is another extremely frugal recipe that we have loved for years.  I believe I have combined two seperate recipes to come up with this one and even made some adaptations last night to replace the cream of chicken soup called for in the original.  If I were getting fresh milk I would have used homemade sour cream and I also could have used a homemade enchilada sauce and home grown chilies.

Wednesday I skinned six chicken breasts and put them in a large stockpot with two gallons of water.  I added a chopped carrot or two, a sliced onion and several minced cloves of garlic.  I let this simmer for several hours and then drained all the stock.  I then deboned the chicken and added the meat from one chicken breast to about half of the remaining stock, some sliced carrots, dehydrated onions, more garlic, brown rice and some seasonings to make chicken and rice soup for our evening meal.  The remaining chicken I put in the refrigerator to use for the enchiladas the next day.

First I sauteed one chopped onion and one clove of minced garlic in olive oil.  

Then I added one can of Rotel to the onions.

Next the shredded chicken was added....approximately 7-8 cups was mixed in with the vegetables.

I spooned about three tablespoons of the meat mixture and one tablespoon of shredded colby/monterrey jack cheese on a flour tortilla.  Continue until all the meat mixture is gone.

Meanwhile, Devin made a sauce using 1 1/2 cups of milk and 1 1/2 cups of chicken stock.  After the liquid was heated she removed about 1/2 cup and mixed it with about 2 T. of corn starch.  This was then added back to the pot and stirred thoroughly.  You can use cream of chicken soup (it would take two cans) but this is a much more healthy and cheaper alternative.

To the milk/stock mixture was added two cans of chopped green chilies, two cans of green enchilada sauce and about 3 1/2 cups of sour cream.

The meat mixture was enough for three 9 x 13 inch pans....21 enchiladas!!  

I evenly divided the sauce over the three pans.  ( and why, yes, there are several loaves of homemade bread sittting there as well...we are in renovation mode and everything is a mess!)

And then I sprinkled with more grated cheese.  I covered two pans with plastic wrap and then with aluminum foil to add to my freezer.   The other pan was baked in the oven at 350 degrees until heated through and the cheese melted.


We generally serve up 1/2 an enchilada at a time and have  Mexican rice, refried beans, chips and salsa on the side.

Now for the recipe!

Chicken Enchiladas with Creamy Green Chili Sauce

one diced onion
1 clove of minced garlic
3 T. olive oil
6-8 cups of shredded chicken
1 can of Rotel
6-8 cups of shredded chicken
1 1/2 cups of milk or cream
1 1/2 cups of chicken stock
2-3 T. corn starch
2 cans chopped green chilies
2 cans green enchilada sauce
3 1/2 cups sour cream
21-25 flour tortillas
2 pounds of shredded cheddar, colby, or monterrey jack cheese

Saute onion and garlic in olive oil in a 4 quart sauce pan.  Add Rotel and stir well.  Add chicken and mix thoroughly.   In a 2 quart sauce pan heat chicken stock and milk.  Remove 1/2 cup of heated liquid and combine with 2 T. corn starch.  Add this mixture to the pan, remove from heat and stir until thickened.  In a large bowl add green chilies, enchilada sauce and sour cream to the cream/stock mixture.

Grease three 9 x 13 inch casserole dishes.  Add 3 T. of meat mixture and 1 T. shredded cheese to each tortilla.  Roll up and place in casserole dish.  Continue until all meat is used.  Evenly divide sauce mixture over the three pans of enchiladas.  Top with a layer of cheese.  Bake at 350 degrees until heated through and cheese is melted...about 20-25 minutes.  This freezes very well and can be kept frozen for about 3 months.


Anonymous said...

I love these! They're among my favourite foods.


Mary Joy said...

Oh my! These look amazing!!!! And you have no idea how much I appreciate your simple recipe for creamed soup! I needed something with a lot less sodium but didn't know how to do it myself. That looks SO great!

Is there any way I could talk you into sharing your homemade enchilada sauce recipe? I am dying to learn to make one!

This is going to be added to our November menu!!! And I love the leftovers!

Thank you SOOO much for sharing!

Jenifer Harrod said...

I love your blog so I decided to link to your post. Have a great day!

Roan said...

Yum, Yum, Yum!
And thank you for the instructions on how to make a cream of chicken soup alternative. I have stopped cooking recipes that call for cream soups, but I would love to make them again.... using your white sauce recipe.
This doesn't sound too spicy, so I think my family would enjoy them. I love Mexican food, I just have to tone it down for them.
How do you make your Mexican rice?

Anita said...

The rice in the picture is from a store bought mix...I caved in to someone's request....this is our usual recipe that we love.

Army Man Rice

2 tablespoons oil or bacon grease
1 cup long grain white rice
1-1/2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon each oregano & cumin & garlic powder
1 tablespoon dry onion
Dash red pepper (optional)
8 oz can tomato sauce or 1 cup chopped fresh or canned tomatoes
2 cups water
Get out a 2-quart saucepan. Heat the oil or bacon grease in the pan, over medium heat. Add the rice and saute it in the hot fat until it is toasty and slightly opaque. If you are using fresh onion, add it now too. When the rice is toasted, add the seasonings, tomato sauce and water. Stir it up and bring it to a boil. When it starts to boil, cover the pan with a good lid and reduce the heat to very low. Allow the rice to cook on the back of the stove for a good 20 minutes. Serve topped with cheese for a main dish, or just like it is as a side dish. This is Tom’s favorite food in the entire world. Serves 4 as a side dish, or 2 as a main dish. This recipe doubles easily. Cook it in a 3-quart saucepan if you double it.
If you want to a main dish, you can add a 1/2-pound of cooked ground beef. Another option is to add a 15 oz can of kidney or pinto or black beans (1-1/2 cups cooked beans). Add either along with the tomato sauce and water. Cook as directed.

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