Last weekend I made this dish and it was a complete hit with the family! To stretch it out for even more than six people serve with refried beans and brown rice. It’s actually quite an economical way to use chicken when you don’t have quite enough to serve everyone. And the end product is filling and healthy too…

Tips for making Enchiladas

• When heating up the corn tortillas to soften them, do not cook them enough that you’d want to eat them, or they will be mushy in the final dish. Cook them only long enough to soften them so they won’t crack when rolling the tortilla.
• This recipe uses leftover chicken ‘bits’ from making stock. It’s also a good recipe to stretch 2 breasts of chicken for six people. I use about a half of a chicken’s worth of meat in one recipe, which is about half as much as my family would eat if they had a roasted chicken in front of them.
• I like this recipe because Sally tries to get even more veggies into the enchiladas (with the carrots and the sprouts) but they aren’t very noticeable. This can be good with the kids.

Chicken Enchiladas with Verde (Green) or Red Sauce

Rating: 4 forks (key)

Difficulty:

Easy

Page in NT: 426

Ingredients:

Preparation:

Finely dice chicken and mix with onion, pepper, carrot, sprouts and spices. Stir in 1 cup enchilada sauce. Meanwhile, fry tortillas very briefly in several tablespoons olive oil or lard so that they are softened, not crisp, adding more oil or lard as necessary. Pat dry. Place about 2 tablespoons of chicken mixture in the center of each tortilla and roll up. Place in an oiled pyrex dish. (May be covered and frozen at this point.) To serve, cover and heat in 325-degree oven until steaming. Serve with red or green enchilada sauce, grated raw cheese, avocados, cultured cream and salsa.

Variation: Turkey or Duck Enchiladas. Use turkey or duck meat instead of chicken.

Variation: Chicken Burritos. Use sprouted whole wheat tortillas in place of corn. Heat briefly in a heavy skillet and brush with melted butter before filling with chicken mixture. Fold in sides before rolling up and brush outside with butter. May be individually wrapped in aluminum foil and frozen. Remove foil before heating.

Photo courtesy of Will Merydith on Flickr

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Tagged as: chicken, corn tortillas, enchilada, homemade, mexican, nourishing traditions, recipe, rice and beans, sally fallon, salsa, verde