Chicken Enchiladas

Yesterday, I noticed at the supermarket they were selling 2 chicken enchiladas for $4.99, (no sides, just the enchiladas).  I thought, that's highway robbery!!  I can bake a whole pan for that much, or less.  Let me show you:

 Gather your supplies - there really is no recipe:
leftover chicken - I have a breast and wing from dinner a couple nights ago, (that will make 8 enchiladas, easily)
cheese - Mexican blend
Enchilada sauce - red or green your preference, (sometimes I use my homemade sauce)
onion, olives, garlic, re-fried beans, (and anything else you want to add)
chili pepper, salt, pepper, and any other spices you like

First, I remove the meat from the chicken bone and cut it into bite sized pieces.  There's maybe 1 cup here, (you don't need much meat)  You could use cooked beef, pork, turkey - I just use whatever meat I have leftover.

 Now I chop up 1/2 of an onion and 2 cloves of garlic - again this is your preference as to how much you want to add, (we like a lot of garlic).

Next I chop up a hand full of black olives, (about 1/2 cup).  We like black olives, if you don't leave them out.  Again, add what you like to your enchiladas.

Add your seasonings:  salt, pepper, chili pepper, cayenne pepper, (depending on how hot you want it and what seasonings you want, it's all a matter of taste)

Add 1/4 of a 10 oz can of Enchilada sauce, to the ingredients in the bowl and mix together.

Now add about 2 Tabs of Enchilada sauce to the bottom of the baking dish.  The size of the dish will be determined by the number of enchiladas you will be making.  If you are making 8-10 you will want to use a 9 inch dish.  I am only going to make 6 tonight so I am using an 8 inch dish.

Warm your tortillas in the microwave for 1 minute, so they are easier to roll and work with.

Now slather a spoonful of re-fried beans on 1/2 of your tortilla.  Add 1 spoonful of meat filling

Next add 1 sprinkling of cheese

 Now roll 1 1/2 turn of the tortilla, to tuck in the filling.

Fold up the sides, so the filling doesn't fall out.

 Finish rolling up the tortilla

Nestle in the tortillas, seam side down in the baking dish

 Once your baking dish is completely full, and all the enchiladas are packed in tightly, pour the rest of the enchilada sauce over the enchiladas.  Now sprinkle and another layer of cheese over the the top.

Cover with aluminum foil and bake at 350 degrees for 30 - 45 minutes - basically until they are completely warmed inside and the cheese is melted.

LOOK - I still have 1/2 of a bag of cheese left, 1/2 a can of re-fried beans left and enough filling to make another 4 enchiladas, (I'll freeze the filling and use it later, when I'm in a hurry)  I'll use the beans and some of the cheese to finish out our meal.

 Boy do these look yummy.  And they smell wonderful.  My husband will love these.

Here's the finished dish.  I added some quick homemade Spanish rice, some homemade guacamole, some sour cream, heated up the rest of the re-fried beans and topped them with a dash of cheese, chopped a little letter and tomatoes.

You would easily pay over $10 - $15 in the restaurant for this meal and yet I made 2 meals for under $5, and my husband will have 2 enchiladas for his lunch.

Keep watching and I'll post the Spanish rice and guacamole recipes in future posts.

Hope you try making enchiladas at home, and your family enjoys them as much as we do.