Making it S-T-R-E-T-C-H …. (Part 2)

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Day 2
I left off in Part 1 with my chicken stock beginning to simmer and getting ready to make chicken enchiladas.

I had 6 cups of chopped up chicken meat left. I took 3 cups to use for this meal. I also used 3 cups of leftover Spanish rice. To begin with I made a batch of enchilada sauce. To make the enchiladas you will need:


3 cups chopped chicken meat
3 cups Spanish rice
1 batch enchilada sauce (not shown in the pic above because I had not made it yet:)
12 corn tortillas
Cheddar cheese (3 cups or so)


Make the sauce first according to the directions (recipe here: http://www.thefamilyhomestead.com/enchiladasauce1.htm .

Then in a medium size bowl combine the chicken meat and Spanish rice.



Next, soften the tortillas by heating up a little coconut oil in a frying pan and quickly fry them. Spray a 9x13 pan with non sticky spray.
When the sauce is done and the tortillas are soft we are ready to assemble the enchiladas…


I set out a plate to work on. Then I take a tortilla and dip it in the enchilada sauce and lay it on the plate


Now I put a large spoonful of chicken/rice mixture in the center…



Top with some cheese…



Roll it up and lay it seam side down in the 9x13 pan.



Continue doing this until all of the tortillas are done…



I had filling leftover, so I sprinkled across the top of the enchiladas…



Take the remaining sauce and pour it all over the enchiladas…



Sprinkle as much or as little cheese as you would like on the top…



Bake at 350 until hot and bubbly and the cheese is melted, about 30 to 40 minutes..


Tomorrow we will finish this up by making our chicken noodle soup.  So stay tuned!!  :)

Comments

  1. KirbyFebruary 25, 2011 at 7:16 AM

    These look so delicious! I can't wait to try them! Thanks so much for sharing! Do these freeze well? I would only be cooking for two, so I will half the recipe, but then probably have left overs. Thanks! Kirby

    ReplyDelete
  2. CrystalFebruary 25, 2011 at 7:33 AM

    Kirby, yes they freeze great.. but freeze the sauce separately and put it on before you bake them.

    ReplyDelete
  3. KirbyFebruary 25, 2011 at 8:13 AM

    Perfect! Thanks so much! :)

    ReplyDelete
  4. AnonymousFebruary 25, 2011 at 10:39 AM

    First I would like to say I CAN'T WAIT TO TRY THIS ONE! Then I would like to tell you that I have awarded you The Versatile Blogger Award. I love your blog and all the great information you share. Because of you my kitchen is way more organized than ever before! Please go to my link and check out the award!

    http://monicaelaine1.wordpress.com/2011/02/25/the-versatile-blogger-award/

    ReplyDelete
  5. AnonymousFebruary 25, 2011 at 3:22 PM

    They look INCREDIBLE. I can't wait to try them too.

    Thank you for giving me ideas on new things to cook and pulling me out of my 'same ole same ole' doldrums of menu planning...or lack there of.

    Michelle Wood
    Holland, MI

    ReplyDelete
  6. billiFebruary 25, 2011 at 5:23 PM

    Oh, I know what's on my next shopping list. Thank you for making everything so doable. If I freeze any, would it be better to freeze them in freezer bags or in a pan like lasagna?

    ReplyDelete
  7. CrystalFebruary 25, 2011 at 5:51 PM

    billi, you would want to freeze the enchiladas in a pan and the sauce in a freezer bag.

    ReplyDelete

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