Friday, February 25, 2011
Making it S-T-R-E-T-C-H …. (Part 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!! :)