3 3/4 lbs of Shredded Chicken
1/2 cup chopped Green Onion
Enough Brown Rice to make 2 1/2 cups cooked
2 cups cooked/canned Pinto Beans
10 1/2 cups Shredded Cheese
3 cups Gluten and Casein-Free Shredded Cheese
3-4 – 28 oz cans Enchilada Sauce, red or green
50 Enchilada Wraps
3-4 – 28 oz cans Enchilada Sauce, red or green
50 Enchilada Wraps
4-8 9×13 aluminum baking pans
Preparation
Make 2 1/2 cups cooked rice.
Cook 2 cups Pinto Beans, if you did not buy canned.
What you will need for 1-2 pans of Vegetarian Enchiladas
3 cloves garlic
14 ozs Enchilada Sauce + 7-14 oz. for topping
1/2 tea. Salt
1/4 ground black pepper
3 cups Shredded Cheese + 1 1/2 cups for topping
1/2 cup cooked Brown Rice
1/2 cup cooked Pinto Beans
3/4 cup whole kernel corn
1/8 cup chopped Green Onion
12-13 flour (or corn) tortillas
(Alternatively:
1 box (6.4 oz) rice and vermicelli mix with Spanish seasonings
2 Tablespoons butter or margarine
2 1/4 cups water
19 oz enchilada sauce
1 can (16 oz) pinto beans, drained, rinsed
1 can (11 oz) Southwestern style corn, drained
Ten 6-inch flour tortillas
2 cups finely shredded Mexican cheese blend (8 oz)
What you will need for 1-2 pans of Gluten and Casein-Free Enchiladas
1 1/2 cloves garlic
14 ozs Enchilada Sauce + 7-14 oz. for topping
1/2 tea. Salt
1/4 ground black pepper
1 1/4 lb. Chicken Breasts
1 1/2 cups Gluten and Casein-Free Shredded Cheese + 1 1/2 cups for topping
1/2 cup cooked Brown Rice
1/2 cup cooked Pinto Beans
3/4 cans whole kernel corn
1/8 cup chopped Green Onion
12-13 corn tortillas
What you will need for 2-4 pans of Chicken Enchiladas (Regular)
1 1/2 cloves garlic
28 ozs Enchilada Sauce + 14-28 oz. for topping
1 tea. Salt
1/2 ground black pepper
2 1/2 lb. Chicken Breasts
3 cups Shredded Cheese+ 3 cups for topping
1 cooked Brown Rice
1 cup cooked Pinto Beans
1 1/2 cans whole kernel corn
1/4 cup chopped Green Onion
25 flour (or corn) tortillas
Making Enchiladas For Everyone
Set out 4-8 9×13 aluminum baking pans. Grease pans with oil spray.
Add 4-5 cloves minced garlic, 1 tea. salt and 1 tea. ground black pepper to the 32 oz. enchilada sauce (save one of the empty cans) in a large pot and heat to a boiling and then nestle the 3 3/4 lbs. chicken breasts into the sauce. Reduce the heat to low, cover and cook until the chicken is cooked through, about 20-30 minutes. Let both the chicken and the sauce cool.
In another large bowl mix the following to make the vegetarian filling:
cloves garlic
14 ozs Enchilada Sauce
2/3 tea. Salt
1/3 ground black pepper
3 cups Shredded Cheese
1/2 cup cooked Brown Rice
1/2 cup cooked Pinto Beans
3/4 cup whole kernel corn
1/8 cup chopped Green Onion
Or, alternatively:
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook rice and vermicelli with butter over medium heat until rice mixture is golden brown, stirring frequently. Stir in water and seasoning mix from rice box. Heat to boiling. Cover; reduce heat to low. Cook 15 to 20 minutes or until rice mixture is tender. Stir in 1/2 cup of the enchilada sauce, the pinto beans and corn. Heat oven to 350°F. Place about 1/2 cup rice mixture on center of each tortilla; top rice mixture in each tortilla with about 1 tablespoon of the cheese. Fold each in half. Arrange tortillas in 2 rows of 5 in baking dish, placing tortillas open end up, slanting and overlapping. Pour remaining enchilada sauce evenly over enchiladas. Cover tightly with foil.
Bake 30 to 35 minutes or until hot and sauce begins to bubble. Uncover; sprinkle with remaining cheese. Bake uncovered about 5 minutes longer or until cheese is melted.
When the chicken is done, pour off half the enchilada sauce back into the empty can.
Using two forks, shred the chicken breasts in the rest of the sauce.
Add 1 cooked Brown Rice, 1 cups cooked Pinto Beans, 1 1/2 cans whole kernel corn, 1/4 cup chopped Green Onion. Mix thoroughly. Divide mixture into two bowls- 1/3 in one bowl, 2/3 in the other bowl. To the bowl that has 2/3 chicken mixture, add 3 cups of the cheese. To the bowl that has 1/3 of the chicken mixture add 1 1/2 cups Gluten and Casein-Free Shredded Cheese. Stir to combine.
Remembering to use corn tortillas with the filling that has Gluten and Casein-Free Shredded Cheese, and flour with the rest, spoon about 1/3 cup of the filling mixture along the center of a tortilla. Also, make sure you keep the vegetarian separate from the meat-filled.
Fold each in half. Arrange tortillas in 2 rows of 5 in baking dish, placing tortillas open end up, slanting and overlapping.
Pour the reserved enchiladas sauce over the rolled tortillas in all the pans, remembering to use the sauce the chicken was cooked in on the non-vegetarian pans.
Top with 1 cup of shredded cheese, making sure to use gfcf cheese for the gfcf pan.
Make Tonight's Dinner
Preheat your oven to 350F. Wrap the pans in one layer of foil.
Place the Chicken Enchiladas you are having tonight in the preheated oven for 30 minutes or until bubbly and hot.
Remove the layer of foil and allow to cook for 10 additional minutes.
Allow your hot Chicken Enchiladas to slightly cool on counter for 5 minutes or so before serving.
Put Rest in Freezer
Wrap the rest of the pans with a layer of foil.
Label 2-2 1/2 gallon freezer bags with recipe name and date, and then slip the foil covered pans in the bags.
Set these pans in the freezer. Do not stack the pans on top of one another until each pan is individually frozen.
For the Chicken Enchiladas you have frozen, when you want to use them:
THAWED COOKING DIRECTIONS
Set the desired pans of Chicken Enchiladas out in the refrigerator the evening before you’d like to serve.
Preheat your oven to 350F.
Remove plastic bag.
Place Chicken Enchiladas in preheated oven for 30 minutes or until bubbly and hot.
Remove the foil and allow to cook for 10 additional minutes.
Allow your hot Chicken Enchiladas to slightly cool on counter for 5 minutes or so before serving.
FROZEN COOKING DIRECTIONS
If cooking your Chicken Enchiladas from completely frozen (this happens in real life), remove plastic bag and place frozen Chicken Enchiladas in preheated oven at 400F. Cook for up to 2 hours or until hot and bubbly. Remove foil and cook uncovered an additional 10 minutes as needed.
Modified from the recipe at Large Family Table
What you will need for 1-2 pans of Vegetarian Enchiladas
3 cloves garlic
14 ozs Enchilada Sauce + 7-14 oz. for topping
1/2 tea. Salt
1/4 ground black pepper
3 cups Shredded Cheese + 1 1/2 cups for topping
1/2 cup cooked Brown Rice
1/2 cup cooked Pinto Beans
3/4 cup whole kernel corn
1/8 cup chopped Green Onion
12-13 flour (or corn) tortillas
(Alternatively:
1 box (6.4 oz) rice and vermicelli mix with Spanish seasonings
2 Tablespoons butter or margarine
2 1/4 cups water
19 oz enchilada sauce
1 can (16 oz) pinto beans, drained, rinsed
1 can (11 oz) Southwestern style corn, drained
Ten 6-inch flour tortillas
2 cups finely shredded Mexican cheese blend (8 oz)
What you will need for 1-2 pans of Gluten and Casein-Free Enchiladas
1 1/2 cloves garlic
14 ozs Enchilada Sauce + 7-14 oz. for topping
1/2 tea. Salt
1/4 ground black pepper
1 1/4 lb. Chicken Breasts
1 1/2 cups Gluten and Casein-Free Shredded Cheese + 1 1/2 cups for topping
1/2 cup cooked Brown Rice
1/2 cup cooked Pinto Beans
3/4 cans whole kernel corn
1/8 cup chopped Green Onion
12-13 corn tortillas
What you will need for 2-4 pans of Chicken Enchiladas (Regular)
1 1/2 cloves garlic
28 ozs Enchilada Sauce + 14-28 oz. for topping
1 tea. Salt
1/2 ground black pepper
2 1/2 lb. Chicken Breasts
3 cups Shredded Cheese+ 3 cups for topping
1 cooked Brown Rice
1 cup cooked Pinto Beans
1 1/2 cans whole kernel corn
1/4 cup chopped Green Onion
25 flour (or corn) tortillas
Making Enchiladas For Everyone
Set out 4-8 9×13 aluminum baking pans. Grease pans with oil spray.
Add 4-5 cloves minced garlic, 1 tea. salt and 1 tea. ground black pepper to the 32 oz. enchilada sauce (save one of the empty cans) in a large pot and heat to a boiling and then nestle the 3 3/4 lbs. chicken breasts into the sauce. Reduce the heat to low, cover and cook until the chicken is cooked through, about 20-30 minutes. Let both the chicken and the sauce cool.
In another large bowl mix the following to make the vegetarian filling:
cloves garlic
14 ozs Enchilada Sauce
2/3 tea. Salt
1/3 ground black pepper
3 cups Shredded Cheese
1/2 cup cooked Brown Rice
1/2 cup cooked Pinto Beans
3/4 cup whole kernel corn
1/8 cup chopped Green Onion
Or, alternatively:
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook rice and vermicelli with butter over medium heat until rice mixture is golden brown, stirring frequently. Stir in water and seasoning mix from rice box. Heat to boiling. Cover; reduce heat to low. Cook 15 to 20 minutes or until rice mixture is tender. Stir in 1/2 cup of the enchilada sauce, the pinto beans and corn. Heat oven to 350°F. Place about 1/2 cup rice mixture on center of each tortilla; top rice mixture in each tortilla with about 1 tablespoon of the cheese. Fold each in half. Arrange tortillas in 2 rows of 5 in baking dish, placing tortillas open end up, slanting and overlapping. Pour remaining enchilada sauce evenly over enchiladas. Cover tightly with foil.
Bake 30 to 35 minutes or until hot and sauce begins to bubble. Uncover; sprinkle with remaining cheese. Bake uncovered about 5 minutes longer or until cheese is melted.
When the chicken is done, pour off half the enchilada sauce back into the empty can.
Using two forks, shred the chicken breasts in the rest of the sauce.
Add 1 cooked Brown Rice, 1 cups cooked Pinto Beans, 1 1/2 cans whole kernel corn, 1/4 cup chopped Green Onion. Mix thoroughly. Divide mixture into two bowls- 1/3 in one bowl, 2/3 in the other bowl. To the bowl that has 2/3 chicken mixture, add 3 cups of the cheese. To the bowl that has 1/3 of the chicken mixture add 1 1/2 cups Gluten and Casein-Free Shredded Cheese. Stir to combine.
Remembering to use corn tortillas with the filling that has Gluten and Casein-Free Shredded Cheese, and flour with the rest, spoon about 1/3 cup of the filling mixture along the center of a tortilla. Also, make sure you keep the vegetarian separate from the meat-filled.
Fold each in half. Arrange tortillas in 2 rows of 5 in baking dish, placing tortillas open end up, slanting and overlapping.
Pour the reserved enchiladas sauce over the rolled tortillas in all the pans, remembering to use the sauce the chicken was cooked in on the non-vegetarian pans.
Top with 1 cup of shredded cheese, making sure to use gfcf cheese for the gfcf pan.
Make Tonight's Dinner
Preheat your oven to 350F. Wrap the pans in one layer of foil.
Place the Chicken Enchiladas you are having tonight in the preheated oven for 30 minutes or until bubbly and hot.
Remove the layer of foil and allow to cook for 10 additional minutes.
Allow your hot Chicken Enchiladas to slightly cool on counter for 5 minutes or so before serving.
Put Rest in Freezer
Wrap the rest of the pans with a layer of foil.
Label 2-2 1/2 gallon freezer bags with recipe name and date, and then slip the foil covered pans in the bags.
Set these pans in the freezer. Do not stack the pans on top of one another until each pan is individually frozen.
For the Chicken Enchiladas you have frozen, when you want to use them:
THAWED COOKING DIRECTIONS
Set the desired pans of Chicken Enchiladas out in the refrigerator the evening before you’d like to serve.
Preheat your oven to 350F.
Remove plastic bag.
Place Chicken Enchiladas in preheated oven for 30 minutes or until bubbly and hot.
Remove the foil and allow to cook for 10 additional minutes.
Allow your hot Chicken Enchiladas to slightly cool on counter for 5 minutes or so before serving.
FROZEN COOKING DIRECTIONS
If cooking your Chicken Enchiladas from completely frozen (this happens in real life), remove plastic bag and place frozen Chicken Enchiladas in preheated oven at 400F. Cook for up to 2 hours or until hot and bubbly. Remove foil and cook uncovered an additional 10 minutes as needed.
Modified from the recipe at Large Family Table
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