Chicken Enchiladas

I’m just going to assume from the get-go that there are either lots of people in your family or you don’t want to do this much work for dinner any more often than necessary and give you the recipe in Big Batch form.

This makes three big pans for our family of nine. We usually eat one-and-a-half to two pans right away, and we might save the last pan for a lunch. Once in a while, I manage to get a batch in the freezer. They’re best the day you make them, but they’re still pretty good out of the freezer. If that’s the route you want to go, line one or more of your pans with foil, leaving enough overhanging to entirely cover the enchiladas when the pan is filled.


3 cups chopped onions 1 tablespoon ground coriander
1 1/2 cups chopped green pepper 2 1/4 teaspoons salt
6 tablespoons butter 7 1/2 cups chicken broth
6 cups cut up cooked chicken 3 cups sour cream
3 4- oz cans green chili peppers, chopped 18 oz. colby-jack cheese; shredded
9 tablespoons butter 36 6- inch tortillas
3/4 cup flour


Melt the 6 tbsp of butter in a large saucepan and cook the onions and peppers in the butter until they are soft but not browned. When they’re done, put them in a large bowl and add the chicken and chili peppers, stirring to combine. Set this aside for a minute.

To make the sauce, melt the 9 tbsp of butter in the same saucepan, then stir in the flour, coriander and salt. Add the chicken broth all at once. Cook and stir over medium high heat until it’s thickened and bubbly. Slide it off the burner and stir in the sour cream and about a third of the cheese. Stir 1 1/2 cups of the sauce into the chicken mixture.

To assemble: Dip each tortilla into the remaining sauce to soften. Fill each with about 1/4 cup of the chicken mixture (adjust for tortilla size). Roll up and arrange in the baking pans. When all the tortillas are rolled and ready, pour the remaining sauce evenly over the enchiladas and sprinkle with the cheese.

For right away eating, bake at 350° for 25 minutes, until lightly browned and bubbly. To save for later, freeze the pan till the contents are solid, then seal with the foil and then plastic wrap. When you’re ready to eat them, thaw completely, and THEN bake at 350° for 25 minutes, until lightly browned and bubbly.