Enchiladas Recipe from my Aunt

[BigDun]

My aunt typed this up for everyone at our family get together so I thought I would share. It can be made with chicken or totally vegetarian.

Chicken Enchiladas OR Spinach/Feta Enchiladas (Serves 6 - 80

Preheat oven to 350 degrees

Ingredients:

1 16oz sour cream
1 pkg dry Ranch dressing
1 pkg Cheddar, Monterey Jack or Colby cheese
1 can mild Enchilada sauce or green salsa
1 pkg flour tortillas
4 chicken breasts - cooked (turkey OK too) - Vegetarians substitute frozen spinach with feta cheese

Chop or shred chicken,
mix sour cream with dry Ranch dressing
add cheese (hold back 1 cup)
add chicken (or spinach/feta) to mixture

In a 9x13 or 12x12 glass pan, scoop chicken (or spinach) mixture on tortillas.
Roll tortillas around meat (or spinach) and place in pan seam side down.
Pour enchilada or green salsa sauce on top of tortillas
Cover with remaining cheese

Bake 30 minutes uncovered at 350 degrees and then 10 more minutes covered. Keeps well cooked for 30 minutes and then frozen, then finish cooking when ready to serve by heating until bubbly hot. Also great leftover.

[Mr. Ubiquity]

My aunt typed this up for everyone at our family get together so I thought I would share. It can be made with chicken or totally vegetarian.

Chicken Enchiladas OR Spinach/Feta Enchiladas (Serves 6 - 80

Preheat oven to 350 degrees

Ingredients:

1 16oz sour cream
1 pkg dry Ranch dressing
1 pkg Cheddar, Monterey Jack or Colby cheese
1 can mild Enchilada sauce or green salsa
1 pkg flour tortillas
4 chicken breasts - cooked (turkey OK too) - Vegetarians substitute frozen spinach with feta cheese

Chop or shred chicken,
mix sour cream with dry Ranch dressing
add cheese (hold back 1 cup)
add chicken (or spinach/feta) to mixture

In a 9x13 or 12x12 glass pan, scoop chicken (or spinach) mixture on tortillas.
Roll tortillas around meat (or spinach) and place in pan seam side down.
Pour enchilada or green salsa sauce on top of tortillas
Cover with remaining cheese

Bake 30 minutes uncovered at 350 degrees and then 10 more minutes covered. Keeps well cooked for 30 minutes and then frozen, then finish cooking when ready to serve by heating until bubbly hot. Also great leftover.

i REALLY ghotta stop readin these recipes in the morning.   i love mexican food.. damn that sounds good.

[Gamplayerx]

Serves 6 - 80, does it?  I guess serving sizes vary greatly.   

[dazie]

ooo- that sounds yummy.

[Mr. Ubiquity]

Serves 6 - 80, does it?  I guess serving sizes vary greatly.   

thats alot of anorexics.   80 huh?

[BigDun]

I made the vegetarian variety of it tonight. I used monteray jack for the stuffing mixture and then cheddar sprinkled on top. I also substituted fat free Ranch dressing instead of the dry Ranch and only used 1/2 the sour cream that it called for and put the enchiladas on a bed of blue corn tortilla chips.

It was delicious. Two thumbs up.

[Mr. Ubiquity]

I made the vegetarian variety of it tonight. I used monteray jack for the stuffing mixture and then cheddar sprinkled on top. I also substituted fat free Ranch dressing instead of the dry Ranch and only used 1/2 the sour cream that it called for and put the enchiladas on a bed of blue corn tortilla chips.

It was delicious. Two thumbs up.

dontcha mean two forks?