Ingredients
Scale
For Two Pans of Enchiladas
- 1/2 batch of Slow Cooker Tex-Mex Chicken Chili
- 24 corn tortillas
- 6 cups or 47oz of red enchilada sauce (I buy one big can + one small can of Las Palmas brand or make my own)
- 5 cups shredded Mexican blend cheese
For One Pan of Enchiladas
- 1/4 batch of Slow Cooker Tex-Mex Chicken Chili
- 12 corn tortillas
- 3 cups or 28oz of red enchilada sauce (I buy one big can + one small can of Las Palmas brand or make my own)
- 2.5 cups shredded Mexican blend cheese
For Serving
- Sliced Avocado
- Sour Cream
- Refried Beans
- Mexican rice
Instructions
- (Directions are for 2 pans of enchiladas, adjust as needed with the ratios above for a single pan.)
- Either the morning of, or the day before you plan to make enchiladas, make a batch of Tex-Mex Chicken Chili according to the recipe (it will cook in the crock pot for 6-7 hours) and set aside half for your enchiladas.
- Preheat oven to 350 degrees.
- Spray two 10×12 inch casserole dishes or disposable aluminum pans with cooking spray.
- Pour enough sauce in the bottom of each pan to cover the bottom.
- Wrap corn tortillas in a damp paper towel and microwave for 20 seconds to soften.
- Pour a bit of enchilada sauce into a small plate.
- Working one at a time, dredge each side of a corn tortilla in the plate of red sauce to coat, then fill down the center with 1/4 cup of shredded chicken mixture and some of the shredded cheese, then roll up and place seam side down into the bottom of the pan, placing them as closely together as possible.
- Repeat until both pans have been filled with enchiladas.
- Pour the remaining sauce over the top of the rolled enchiladas, dividing it between both pans.
- Top each pan with the remaining cheese, dividing it between both pans.
- Cover with foil and bake until the filling is heated through, about 30 minutes if you started from warm chicken, or 45 minutes if you started with cold enchilada filling. Uncover during the last 10 minutes to melt the cheese on top.
- To freeze: Make enchiladas in foil pans, cover tightly with foil, and place in the freezer for up to 2 months. When you’re ready to cook them, defrost overnight in the fridge and bake at 350 for about 45 minutes, or until filling is warm.
Notes
- Gluten-free: these are gluten-free as long as you are careful to choose gluten-free ingredients.
- Vegetarian: Swap the shredded chicken filling for your favorite vegetarian substitute: grilled veggies, black beans, mushrooms, etc.
Nutrition
- Serving Size: 8