Sunday is going to be a big day at our house and I am going to have 19 for dinner. Feeding that many, especially in our smallish home, is going to be.....something!
I gave the honoree the choice of main menu item between Baked Ham, Beef Strogonoff & 3 Cheese Chicken Enchiladas and the enchiladas were selected. Since I needed to fixed 38 enchiladas (2 apiece for this main dish) I decided the only way was to prepare the actual enchiladas ahead of time and freeze them.
The recipe I had was for 10 Enchiliadas. Instead of making them all at once I decided the easiest and best way, for me, was to make 4 separate batches of the items.
The night before, I cooked 4 large split chicken breasts in the slow cooker. (I always remove the skin and fat ) First thing I did this morning was shred the chicken and place 2 cups in 4 separate baggies.
I needed 6 cups of both Jack & Cheddar Cheese, totalling 12 cups.....8 for the enchiladas themselves and 4 to be used to top them. So......the first thing I did was grate a cup of both and place in a baggie, ending up with 4 baggies containing 1 cup each of both Jack & Cheddar. Then I grated 2 cups of each and placed in a bag for the toppings to be added on Sunday. I didn't think to take pictures at the beginning but here is the awaiting topping bag.
After mixing the cheeses, chicken and chili sauce together I was ready to lay out my 10 tortillas, fill them, then roll each one.
Here I am putting together the final of the 4 batches which was for the remaining 8 Enchiladas. I am filling and rolling them.Wrapping each in foil for the freezer.
Mickey was involved in this project every step of the way and here he is marking this last group of 8 with a G for green. I made 2 batches with red chili and 2 batches with green chili. We marked each batch as R or G and will cook each type together so our guests can have their choice and preference.
Here are the 38 in the freezer and this step of the job is done for today.
Sunday, after church, all I'll have to do is remove these and do the last and final step of adding the red or green chili to the bottom of the pan, placing the enchiladas in the pan, topping with the grated cheese and bake.
Now for the recipe:
Three Cheese Chicken Enchiladas
1 1/2 cups grated jack cheese (sometimes I use pepper jack)
1 1/2 cups shredded cheddar cheese (we prefer sharp)
3 ounces cream cheese softened (you could use another cheese choice but cc makes
them really creamy & good!)
19 ounce can of red or green enchilada sauce
2 cups cooked shredded chicken
10 large flour tortillas
Combine 1 cup of jack cheese, 1 cup of cheddar cheese, cream cheese, 3/4 cup enchilada sauce, and chicken. Mix until well combined. Pour about 1/4 cup of enchilada sauce into a 9x13 pan and spread it around. Then place about 1/3 cup of filling into each tortilla shell. Roll up and place in pan. Pour remaining sauce on top and sprinkle with the rest of the cheese. Bake at 350 for 25 minutes or until heated through.
If you like Mexican food you'll enjoy this recipe.
I hope you will all drop by Penless Writer next week when I'll post all about this occasion, the honoree and the guest list.
Check in tomorrow for another Mexican dish I will be making and serving.
Frugal note: Yes, I washed out each and every baggie and will reuse them!!
Frugal note: I have several pints of fat free chicken broth in the frig for future meals.