Following this recipe exactly as it is you can expect to get 2 large pans worth of enchiladas (about 26). Also, this is not a quick or easy meal. While the process isn’t very complicated, it can be quite time consuming, particularly if you have a lot of interruptions (read: children) while you’re cooking. Be prepared to spend a good portion of your day on this. However, you’ll have several days worth of food per pan, so it’s really worth it.
- 2 13-in. x 9-in. x2-in. pans
- large pot
- 1 very large mixing bowl
- 4 cans of refried beans
- 6 cans of enchilada sauce (I use mild)
- 20 oz. of shredded colby-jack cheese
- enough aluminum foil to line both pans
- 2 cubes of chicken bullion
- 26 large flour tortillas
- 3 lbs of boneless skinless chicken breast
- blender, magic bullet, or similar shredded/cutting device (alternatively you can do it by hand/with a for but it is a lot of work)
Place the chicken breast and bullion into your large pot and cover with water. Boil until cooked through. Drain.
Once the chicken is cool enough to touch, cut it into smaller, more manageable pieces and process in blender or magic bullet until shredded as finely. Dump into large bowl.
Add refried beans, about 1 cup of the cheese, and 2 cans of the enchilada sauce. Mix well.
Line your baking pans with aluminum foil. This isn’t strictly necessary, particularly if you’re using dark pans like I do, but it makes clean up a lot easier once they’re finally empty.
Next, take out your tortillas and a spoon. (I prefer to use a tablespoon from my flatware set for this. Also I keep my tortillas in the big stack and just set them on the top of the package they came in.) Get a good “dollop” of your filling mixture on your spoon and place it in the horizontal center of your tortilla, about an inch and a half to two inches above the bottom of the tortilla. Dab enough of the mix onto the tortilla so that you’ve got a line about half an inch to one inch thick running across the bottom portion of your tortilla, leaving about a half an inch or more on each side. See diagram:
Roll the tortilla tightly like a skinny burrito (don’t tuck in the edges, leave them loose!) and place into the pan. It may be too long on either end, so center it and fold up the corners to make it fit.
Continue like this with each tortilla, occasionally sliding the ones already in the pan closer together, squeezing them in. Depending on how full you make them and how well you squish them, you should be able to fit approximately 13 enchiladas per pan giving you a grand total of 26 and most likely 6 tortillas left over.
|Don’t worry, they’ll fit. Just push ’em in there! Don’t be shy.
Evenly divide the remaining enchilada sauce over the two pans, and then top liberally with the remaining shredded cheese.
Bake at 325º for 25-50 minutes, until cheese is melted, tortilla edges are brown and centers are hot. I did a total of 40 minutes on mine today and they came out wonderfully.
To serve I recommend cutting the enchiladas in half and scooping them out in their shortened portions as they are really quite long for a plate otherwise.
|This, my friends, is called a “sauce volcano” and its presence assures extra tastiness.