Enchiladas is one of my favorite meals to make. The whole family loves them and if you couple it with Mexican Rice and Refried Beans, it feels like you are eating out at Mama Chu's. Well, except the bill and tip. Although, tips are appreciated!
Cooked Chicken or Pork (slow cooked is best in my opinion) - As much as you think you will need
Cooked Chicken or Pork (slow cooked is best in my opinion) - As much as you think you will need(I usually do enough for two meals so that I can freeze one pan for a busy day)
Cheese - Shredded
Flour Tortillas
Your Favorite Enchilada Sauce - I usually use mild green sauce.
Cook meat. While meat is cooking spray PAM on the bottom of a 9x13 pan. Spread a little enchilada sauce on the bottom. Shred or slice cooked meat into bite sized pieces.
I usually set up an assembly line to make putting the enchiladas together a snap. Tortillas, Meat, Cheese. Start with a tortilla. Add about a 1/2 cup of meat. Add a large pinch of cheese. Roll it up and place in prepared pan. Repeat until you have filled the pan full of enchiladas. Spread remaining sauce over the top of rolled enchiladas and sprinkle remaining cheese over all. Bake in 375 * oven until cheese is melted and beginning to bubble.
To Freeze: Cover un-baked enchiladas with pan lid or foil or plastic wrap and freeze. To bake remove covering and bake in a 350* oven for about an hour or until hot all the way through.
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