On Wednesday, I was an Enchilada Factory. It was my husband’s birthday, and also my night to cook for the Wednesday Supper Swap. We’d already done the pseudo-birthday celebrating over the long weekend. So, I let him pick what I was going to cook on Wednesday. He chose (my amazing, if I might say so myself) Chicken Enchiladas. Every time I make them they’re a little bit different, depending upon what I have on hand (or remembered to buy). Here’s what was in this week’s batch. As you can see in the photo above, I made enough to feed a small army (or us + 3 other families in the Supper Swap, one friend on bedrest's family, and two smaller dishes for the freezer so my dad and husband don’t starve while my mom and I are at a spa in a couple weeks…). I will post a recipe here for 6 servings, but if you find yourself cooking for many, just double or triple it, as I did:
My Go-To Chicken Enchiladas
6 servings (you may double/triple it to make the amount pictured above!)
12 Corn tortillas
15 oz can Enchilada Sauce (my favorite is Hatch brand, which I find at Whole Foods, but any brand will work... note that their "mild" still has a kick)
1 cup shredded cheddar cheese
2 organic bell peppers, chopped
2 onions, diced
2 cups organic spinach (I use frozen)
+ any other vegetables you would like to add, chopped (optional)
1 Bell and Evans rotisserie chicken, meat removed/shredded by hand
2 cups salsa
1 brick organic cream cheese
2 15 oz cans organic beans, rinsed and drained (black or pinto)
In a large pan, sauté the bell peppers, onion and spinach (and any other veggies you may be adding) in a bit of olive oil. Add the shredded chicken, salsa, and cream cheese and beans. Stir until blended, and cream cheese melts to create creamy sauce.
Preheat oven to 350.
To assemble the enchiladas, pour a little drizzle of enchilada sauce in the bottom of the baking dish. Then simply scoop filling into corn tortillas and roll them, placing them seam side down in the baking dish. If they crack or unroll that is ok, since it’s all going to be smothered in sauce and cheese (mmmmm). Once baking dish is full of enchiladas, pour remaining enchilada sauce over the top, sprinkle with cheese and bake for 30 minutes, or until warmed though and cheese is golden.
Freezes beautifully, so make a big batch. You can freeze them cooked or uncooked. Either way, package them in an oven-proof dish so you can cook them from frozen (about 1 hour if uncooked, and 45 minutes if cooked).