Making it S-T-R-E-T-C-H …. (Part 2)

-

 
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

Post a Comment

All messages are moderated. After approval your message will be posted. Thank you for your comments!! Crystal :)

Popular posts from this blog

Canning Chicken Noodle-less Soup

-
Image
Today was one of those busy days that it seemed I was moving from the time my feet hit the floor until this evening.. But, I got so much done and that is a great feeling! :) One of my accomplishments today was canning 14 jars of chicken noodle-less soup. I call it “noodle-less” because you can’t can noodles. They end up falling apart. So I canned the chicken, veggies and broth. When I go to use the soup I will bring it to a boil and then add a handful of noodles (any type of pasta will work) and cook it until the noodles are done. Because I plan to add the pasta after the fact I wanted to make sure there was enough chicken broth to do this. So I only filled my jars about half to two thirds with chicken and veggies and then filled with chicken broth. Here is how I did this…. I started off with 2 chickens that were a total weight of about 10lbs. I put them in my 14 quart stock pot… I then added 2 gallons of water.. And 3 tablespoons salt.. I brought this
Read more

Canning Cabbage

-
Image
I had 4 large heads of cabbage that weighted about 25 pounds. We had some really hot days and I figured I better get the last of them picked soon. My daughter Sierra and I ended up processing 3 of them yesterday and I have one left for a meal on my menu this week. I made pickled cabbage and then canned up the last of the cabbage. Here is the recipe for the pickled cabbage (according to how I made it)… 8 pounds cabbage 1 large onion 1 ½ red peppers 1 lb carrots ¾ cup salt 9 cups water 12 cups white vinegar 10 cups sugar 1t mustard seed 1t celery seed Slice cabbage thinly. Slice onion and peppers. Grate carrots. Mix all veggies together in a very large bowl. Sprinkle with salt and mix in well. Let sit for 2 hours to soften veggies. Rinse veggies well.  In a large stock pot (mine was 14 quarts) combine water, vinegar, sugar, spices. Bring to a boil. Add cabbage/veggies. Bring to a boil. Fill hot pint jars with veggies using a slotted spoon. Fill jar with brine to
Read more

Canning Beef Stew

-
Image
In my last blog post I shared that I had bought 10 pounds of beef roast. I cut it all up and used 4 pounds in 2 crockpot freezer meals ( http://homesteadinghomemaker.blogspot.com/2012/02/two-more-crockpot-meals-for-freezer.html ) . I used the other 6 pounds of meat along with potatoes, carrots, onions and celery to can beef stew. Here were the general proportions I used in canning 7 quarts of beef stew.. 6# beef 2# potatoes 2# carrots 1# onions 1# celery After I cut up the meat and got the freezer meals done I moved to the beef stew. I peeled and cut up the potatoes and carrots. I chopped up the onions and sliced the celery. I pulled out 3 quarts of veggie stock from my freezer to use for liquid in the stew. You can use beef or chicken stock or you can use water. I did not add anything to thicken the liquid as usually thickeners don’t hold up in canning. You can thicken the broth after it is opened if you would like. I added 1 teaspoon salt to each of my
Read more