Thanks to my sweet sister-in-law, Cathy, I have been making these easy Enchiladas with this can of sauce for a few years now. The recipe is right on the back. With only 4 ingredients, it feeds my family of 4 for 2 separate meals.
You only need tortillas, enchilada sauce, cooked and shredded chicken, and cheese. I boil my chicken as I find it shreds really easily that way. Then add the sauce and 3/4 of the cheese to the bowl. Then the assembly line begins.
I can fit 6 enchiladas in my 8×8 pan, that is the amount of food my family of 4 can eat. Then I load up 6 more in a foil freezer pan for later. I am able to get 2 meals in 1, gotta love that. If you have more mouths to feed, you can use 2-3 cans of sauce and double the meat and cheese. This is a great make-a-head meal for any size family.
Then place 2 layers of foil over the freezer pan, label it with directions, and pop it in the freezer for a later meal. I suggest you pick up a can of Old El Paso Enchilada sauce next time you are at the grocery store.
{ 9 comments… read them below or add one }
What a good idea. Cathy has learned so much about cooking. Maybe I better try this one, when I have “little” company coming.
I make these same enchiladas but use whatever Mexican brand enchilada sauce the local store carries. They are usually cheaper and I like the flavor a little better. Also for a change, try swapping out the red enchilada sauce for green. It’s great!
This is pretty much our Enchilada recipe too…though I usually use the green sauce. I precook and shred the chicken in the crockpot. I think I’ve fed this meal to the missionaries at least twice in the six times we’ve had missionaries over. Oops.
I love getting two meals out of one – I love this idea and it would be perfect for my family of four too! Thanks for the tip!
Good job, Merla.
We haven’t done it in a while, but we used to make a bunch of dishes like this because they are so easy to make and even easier to give away when somebody needs a quick meal because they’ve had a bad day, had a baby, fallen off a ladder or got fired.
You get the idea!
Hey Marie,
This sounds delicious! I ran out and bought a can and the recipe isn’t on the back:( Soooo, I was wondering how much chicken you use. Thanks so much!
Whitney
I still make these enchiladas all the time, too (ever since you made these for us 5 years ago). Soooo yummy, and easy!
BTW, how did the roast turn out? I used regular brown sugar yesterday, instead of dark, and the gravy was just right…
Susie – I need to try the green sauce. I always get it at Cafe Rio, so I should try it at home.
Whitney – The recipe on the back is for Beef enchiladas, but I like to use chicken. I substituted about 9-10 chicken tenders for the 1 lb. of beef.
Lindsay – I didn’t do the roast yet. I am planning it now for this Sunday’s dinner. I can’t wait to eat it again.
Any hint on quantities or ratios for this dish? I am looking to feed 50 folks and am trying to figure out how much chicken to shred.