Enchiladas with Green Sauce for fifteen and Agatha Christie
How are Green Sauce Enchiladas and Agatha Christie related?
As I started writing this post I realized some background information was needed to explain why I made enchiladas for fifteen people. That reminded me of Agatha Christie’s novel Death on the Nile. She dedicates each of the first twelve chapters to a character, because you need the background information for the rest of the story to make sense.
So, here’s the background information…in points, not chapters, since this shouldn’t be as long as a novel:
1. My husband is a pastor
2. We have Bible study at our home on Wednesday nights
3. We are a homeschool family
4. As part of school we decided to do a video lecture series on nutrition
5. Some friends, a family of five and fellow homeschoolers, wanted to watch the nutrition videos with us
6. In order to save this family a trip, we decided to do the videos before Bible study on Wednesday evenings
7. My oldest daughter gives piano lessons to another family in our church on Wednesday afternoons, before Bible study
8. In order for all this to work, people need to start arriving before dinner time
9. I’m a Southerner, and if people are at your house around meal time….you should feed them
9. I LOVE MEXICAN FOOD!
What do you get when you put all those things together? FIFTEEN people at your house eating Enchiladas with Green Sauce!
We have fifteen people for dinner every Wednesday night, which we LOVE! We don’t have enchiladas every Wednesday. We take turns bringing the “main” dish. This week happened to be my turn and as often as I can, I make Mexican food.
Feeding a larger group isn’t difficult with the right food and planning. Yesterday’s post was the recipe for the chicken that goes inside these enchiladas. Today I will finish with the “make and bake” portion of the recipe. Don’t worry, you don’t have to make such a large portion; the measurements listed are for a “normal” size recipe…like I would make for my family.
There are several steps and since I was making it for a larger crowd, I prepared the chicken a day ahead. Also, my son helped me roll them up as we drilled spelling words and other worksheets. (Homeschoolers love to “multi-task”) We made room for them in the refrigerator until it was time to bake and even had time left to make some chips and salsa.
Here’s the Recipe:
(printable recipe card below)
Chicken from Chicken Tacos
1 dozen corn tortillas
1 large can Green Enchilada Sauce
1 cup Cheddar or Mexican style cheese
1/2 cup oil – for “frying” tortillas
Start by “frying” the tortillas for a few seconds on each side in hot oil
Heat oil over high heat in a small skillet, it should be very hot
Place one tortilla at a time in oil and turn immediately
Remove from oil and drain on paper towels
This softens tortillas, brings out the flavor and keeps them from tearing when rolled
Next, spoon seasoned chicken in the middle tortilla
“Roll” tortilla around chicken
Place in a baking dish, seam side down
If preparing ahead, stop here, cover and refrigerate until ready to bake
Pour Enchilada Sauce over and top with cheese
Bake at 350 degrees for about 20-30 minutes or until cheese is melted and sauce bubbly
Enchiladas for my family
Enchiladas for Fifteen!
In case you haven’t read Death on the Nile I won’t give away the ending, but I will say…
This recipe is much easier than trying to figure out “whodunit”
This post is linked with Call me PMC, Dose of Page, and Craft-O-Maniac
- Chicken from Chicken Tacos - see previous recipe
- 1 dozen corn tortillas
- 1 large can Green Enchilada Sauce
- 1 cup Cheddar or Mexican style cheese
- 1/2 cup oil - for "frying" tortillas
- Start by "frying" the tortillas for a few seconds on each side in hot oil
- Heat oil over high heat in a small skillet, it should be very hot
- Place one tortilla at a time in oil and turn almost immediately
- Remove from oil and drain on paper towels
- Next, spoon seasoned chicken in the middle tortilla
- "Roll" tortilla around chicken
- Place in a baking dish, seam side down
- If preparing ahead, stop here, cover and refrigerate until ready to bake
- Pour Enchilada Sauce over and top with cheese
- Bake at 350 degrees for about 20-30 minutes or until cheese is melted and sauce bubbly
- Slightly frying the tortillas makes them softer and less likely to tear when rolling. It also brings out more of the flavor. Make sure oil is hot enough to make them sizzle and don't leave them in but a second or two on each side.
- Green enchilada sauce can be found (hopefully) in the "Hispanic" or "Ethnic" isle in the grocery store. It comes in mild or medium. I use medium.