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Tuesday, March 10, 2009

Enchiladas A'La Rechelle...or "Rechelle-aladas"

Okay if any of you are into cooking, you will all ready know that making enchiladas, and I mean real authentic tasting enchiladas, is quite messy and time consuming. I mean, Seriously!!! It's too much work for me. Honestly, I love to cook but with a family as large as mine and as impatient as my crew becomes when they're hungry, making "traditional & authentic" enchiladas just isn't practical for us.

So here's my version. It's pretty easy, doesn't take as much time as the traditional method and it's not "as" messy but best of all, it keeps that traditional flavor.

Start with a casserole dish that's been sprayed with non stick cooking spray. Since I make two different styles, I have two casserole dishes at the ready.
You'll also need boneless/skinless chicken breasts, corn tortillas, Two, 28oz cans of enchilada sauce & sour cream (optional). For a family of four, you should be able to get away with 2-3 chicken breasts and 10-15 corn tortillas, and one 28 oz can of sauce.

1. Boil and shred cooked chicken. I've got five breasts here. (this made about 40 enchiladas)
2. Put chicken into bowls. Since I'm making both red & green, I've split the amount equally.
3. Pour about 1/2 a can of enchilada sauce over chicken and stir. (if you do both red & green, it's 1/2 can for each "style".)
4. Set chicken mixture aside for now.5. Get your corn tortillas and warm over open flame. I warm them so that they become pliable and are easier to roll and work with.
6. Lay corn tortilla flat, fill with chicken mixture, roll and place into casserole dish with seam on the bottom. Repeat til all tortillas have been used (for the amount chicken above, I am able to make 20-22 enchiladas of each style)
7. Pour the other 1/2 of sauce over rolled enchiladas...Top with cheese and place into a 350 oven for approximately 15-20 minutes or...
until cheese is thoroughly melted.

8. Serve with Spanish rice & beans...garnish with sour cream. Since I buy two cans of each sauce, I open and pour the other cans into gravy boats, and family or guests are able to "wet" their enchiladas according to their own taste. Some people prefer the enchiladas such as they are when they come out of the oven, and some (like me) like their enchiladas a bit more "saucy" or "wet".


Enjoy !!!

20 comments:

Mildred said...

Sounds absolutely delicious - one of my favorites!

Blondie's Journal said...

O gosh Rechelle, I love anything quick and easy, especially on days when i have been sitting on my behind all day catching up on blogging! All I have to do is stock up on the enchilada sauce right?!

Love your Corning Ware, I grew up with that pattern. I wonder if they still carry it...it would be vintage!

xoxo
Jane

jen said...

MMMM!! Your making me hungry!!

Jen

Shelia said...

Hi Rechelle! Yummy, how I love enchiladas and loved your detailed putting it all together. I need some of these!
Be a sweetie,
shelia ;)

GARAGE SALE GAL said...

Hi Rechelle,
Looks good and I hope you had some Tequila with them :) Many people are surprised that I drink tequila...I started later in life drinking it and I do sip it :)
So, dinner at your place, I don't eat too much :)
Warmly,
Deb

Tea Time With Melody said...

That looks delicious!

Angie said...

Ohhhh, you know I love me some enchiladas!! Ole! Those look so delcious I may have to make some over here this weekend...mmmmm!

Dawn said...

I have never had enchiladas. I do love a good beef burrito though :) Your recipe looks good and easy. I'll have to give it a try sometime! Thanks for sharing.

take care,
Dawn

Kim's Treasures said...

Oh yum! I will have to try these!

Edie Marie's Attic said...

Hi Rechelle!

Wow that IS alot of work! I don't think I would have the patience to do all of that. I'm a quick and easy recipe cook! If it has more than 3 ingredients I'm in trouble LOL!

Your rose tea set is so beautiful! I love the tablecloth you have to go with it and the cabinet is lovely. How nice that it's been handed down by loved ones.

Have a great week! Hugs, Sherry

Heidi Pocketbook said...

Mmm, I've never had homemade enchiladas and they look so good! With my tween being allergic to dairy and soy (among others), it's not a recipe I could tweak enough to substitute the cheese for. DARN!

So glad you're back at the computer now☺

Susie Homemaker said...

YUMMY!These look so good!!

Blessings,
Susie

The Quintessential Magpie said...

Oh, Rechelle, I'm starved! I'll be right over...

XO,

Sheila :-)

Tracy said...

Hi Rechelle! Those look so good! I have never tried making them at home, might have to give that a try.

Chari said...

Mornin' Friend...

Girl, I'll have you know that it's only 8am here but after reading and seeing those yummy enchaladas I want some...for breakfast!!! hehe!!! You know, I lived in south Texas for 30 yrs. and I have to admit that I have never made enchaladas! Thanks so much for sharing your recipe...they look soooo good...I'm going to try them! My honey would love them!!!

Thanks so much for stopping by yesterday to take a peek at all my old, old photo projects! Hehe!!!

Have a terrific Thursday, Sweetie!
Chari

playsdolls said...

Looksvery delish and so easy to make.

Traci said...

I can do this...yes, yes, I can do this....putting it on my menu. I'm an enchilada FLUNKIE!!! You make it look easy...mine fall a part....

Joy said...

Yum, my mouth is watering!

Joanne Kennedy said...

This is how I make mine too. Well, I used to use chicken but now that I don't eat meat I just make cheese ones. The funny thing is... those are homemade to me. Are you talking about making the sauce from scratch? If you are I'm impressed by you! I've never done that. I wouldn't even know how.

Thanks for stopping by my blog and saying hi today. It's always nice to meet a fellow So CA blogger.

Hugs
Joanne

Ali said...

Those enchilladas look delicious!

Ali @ A Cosy Life