This is the perfect recipe to share for #MexicanRecipes week with lots of blogger friends, so join in for a fun week full of inspirational recipes! see today's great links right here!
My daughter made these for us for our Christmas Eve celebration, and they did not disappoint! We've been fighting over the leftovers in the days since then! (one left and I have hidden it in the fridge.. under the broccoli.. They'll never find it, shhhh don't tell!)
Since she was flying in late for the holidays, she had me do a little of the prep work ahead of time for her, so all she had to do was assembly. So here's how we made them:
Printable Recipe
Chicken Enchilada's to Feed a Crowd:
Makes 10-12
Ingredients:
6-8 boneless, skinless chicken thighs cooked and shredded
1 (16 oz) container sour cream
3 Cups shredded cheddar cheese (reserve 1 cup for topping)
1 medium onion diced
2 teaspoons Cumin (or to taste)
1 32 oz. can enchilada sauce
2 cans cream of chicken soup.
1 package of 10-12 burrito sized tortillas
Optional: topping: sliced olives
Directions:
- In large bowl mix together shredded chicken, sour cream, and 2 cups of the cheese. Set aside.
- In separate bowl mix together enchilada sauce and cream of chicken soup. Set aside.
- Preheat oven to 350°.
- In very large baking pan (may need 2 cake pans) pour 1 cup enchilada sauce into bottom of pan and spread to cover.
- On work surface, place a tortilla and spread approximately 1/4 cup of chicken filling down center of tortilla.
- Fold in both sides of tortilla over filling. Then roll up bottom of tortilla over filling, and then roll enchilada over to roll up the top of tortilla over the enchilada.
- Move enchilada into baking dish.
- Fill remaining Tortilla's and place in baking dish.
- Pour enchilada sauce over enchilada's to cover well. and have a pool of sauce in the pan. You may not use all the sauce you made. (you can mix the extra into refried beans.. delish!)
- Top with remaining cheese and sliced olives.
- Bake at 350° for 30 minutes or till hot and bubbly.
- Serve with Refried beans and Spanish Rice.
Happy #MexicanRecipes
Let’s have a fiesta of Cinco de Mayo inspired recipes all week long!
- Papusas de Queso from A Day in the Life on the Farm
- Mexican Restaurant Rice from Palatable Pastime
- Enchiladas to Feed a Crowd from Tip Garden
- Mexican Street Corn Barley Salad from Cooking With Carlee
- Conchas (Mexican Sweet Bread) from Amy's Cooking Adventures
- Avocado Paletas (Mexican Avocado Ice Pops) from Caroline's Cooking
- Churro French Toast from Jolene's Recipe Journal
- Beef Tacos from Books n' Cooks
- Easy Stuffed Portabella Mushrooms, Mexican Style from Feeding Big
- One Pan Chicken Enchilada Rice Bake from Hezzi-D's Books and Cooks
- Mexican Strawberry Cheesecake Chimichangas from All that's Jas
Check back each and every day for new recipes by following along with the hashtag #MexicanRecipes on social media.
Are you a food blogger interested in posting within our blogging community? Find out more by joining us online: Holiday Fun with Our Blog Friends.
