Food Storage Enchiladas

Family was really hungry. I had a plethora of tortillas….. and enchiladas sounded good to me. So enchiladas is what I made. With a bunch of substitutions. And they turned out fantastic.

This little creation is now on my dinner rotation.

Food Storage Enchiladas

Make your sauce:

Melt 2 tbsp. butter into a medium sauce pan. Add 2 tbsp. flour. Whisk together and cook for 1 minute. Add 1 tsp. each cumin, garlic powder, & kosher salt. Then add 1 cup heavy cream or milk while whisking. Use the broth from the canned chicken plus 2 more cups broth. Whisk together. Bring to a simmer. As the sauce simmers it will thicken. Then add 1 cup grated Parmesan cheese and 2 oz. canned jalapeno peppers. Remove from the heat and set aside. Make your filling.

Make your filling:

28 oz. canned chicken, drained (use the broth for the sauce)

2 oz. (or remaining) diced canned jalapenos

4 cheese sticks, diced

1 tsp . each cumin, oregano & kosher salt

1 cup of your cooked sauce

Mix all together and break the chicken into small pieces. Set aside.

In a 9×13 baking pan, butter the bottom. (This recipe made 14 enchiladas, so I used 2 pans)

Preheat your oven to 350 degrees.

Assemble your enchiladas.

Take 1/2 cup sauce and spread over the buttered pan.

Place 1/4 c chicken fillinginto the middle of the flour tortilla. Roll the tortilla tightly, spreading the filling out to the length of the tortillas, and roll gently. Place each rolled tortilla into the prepared baking pan.

Top with the remaining sauce, thend add 14. oz. can of green enchilada sauce, and drizzle over the smothered enchiladas. The more sauce the better.

Bake at 350 degrees for 40 or so minutes…. until nice and golden, hot and bubbly. Serve hot. You can give the other pan of enchiladas to a friend, OR save the other pan for later. This recipe saves great in the pizza.

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