Food · Recipes

Chicken Enchiladas For An Army (or Air Force)

I was tasked to make chicken enchiladas for a retirement party last night and I thought I would try a new recipe.  This is my new favorite way to make chicken enchies and this recipe makes enough to feed 24 of your closest friends (with no seconds or leftovers). 

Better-Than-the-Hispanic-American-Luncheon Chicken Enchiladas

1 2-lb. bag or 8 boneless skinless chicken breasts
2 jars salsa of your choice
1 large can crushed tomatoes
1 can black beans, drained
1 red onion, diced
1/4 cup chopped chile or jalapeno peppers, diced
2 bags (2 cups each) of cheddar cheese (pepperjack can be substituted as well)
1 large tub light sour cream
3 packages burrito-size flour tortillas
2 cans enchilada sauce

1. Preheat oven to 250 degrees.  Grease 3 large casserole dishes.

2. Get a really large pot, pour both jars of salsa, can of crushed tomatoes, can of drained black beans, diced red onion and diced peppers into pot.  Heat pot to med-hi and add whole raw chicken breasts.  Cover and simmer for one hour or until chicken is cooked through.

3. Take chicken out of pot, shred chicken and put in a large bowl.  Add 1 bag of shredded cheese, tub of sour cream.  Mix! 

4. With slotted spoon, scoop beans and large tomato chunks into chicken mixture, adding a little liquid if needed.  Mix until all ingredients are cheesy and you want to eat the mix scooped on a tortilla chip.

5. Get out your tortillas.  Roll 1/4 – 1/2 cup chicken mix into each tortilla and place in pans.

6. Spoon enchilada sauce over all the enchiladas and top with second bag of shredded cheese.

7. Bake in oven for 25 minutes or until cheese is melted.

8. Stand back and let your crowd enjoy!

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