Dorm Dash: Chicken enchiladas
As I mentioned in my first dorm dash article, every weekend, I cook on a budget for my close friends. The following recipe is delicious and perfect for picky eaters like myself. This will yield little more than one 26x18 sheet pan and two 13x18 pans of chicken enchiladas. It can feed at least 12 hungry people.
Ingredients
6 tablespoons butter
6 tablespoons flour
30 oz red enchilada sauce
3 cup chicken broth
8 cups rotisserie chicken
3 tablespoons cumin
3 teaspoon chili powder
1.5 teaspoon salt
1.5 teaspoon pepper
18 oz queso fresco
3 cup sour cream
48 oz Monterrey jack
30 flour tortillas
cilantro
Instructions
Preheat the oven to 350 degrees Fahrenheit.
In a saucepan over medium heat, melt butter and add flour. Stir constantly and cook. Add enchilada sauce, broth, salt and pepper and stir. Bring to boil. Reduce heat and simmer, stirring occasionally, while preparing the other ingredients.
In a large pan, heat oil until shimmering. Stir in cumin, chili powder, and chicken.
Turn off the heat and add sour cream, queso fresco, and four cups of shredded Monterey Jack cheese. Stir until well combined and the cheese is melted.
Remove the enchilada sauce mixture from heat. Spread 1/2 cup of the sauce in the bottom of the pans. Working with 1 tortilla at a time, fill with 1/3 cup of chicken filling, roll tightly, and place seam-side down in the baking dish. Repeat with remaining tortillas.
Pour remaining sauce over rolled enchiladas and sprinkle with remaining Monterey Jack.
Bake until cheese is fully melted and bubbly, 25 to 30 minutes. Remove from oven and let rest 5 minutes. Top with cilantro and serve.
To freeze: Do not pour the sauce into the pan at step five. Simply refrigerate the sauce, cover the pans of enchiladas with aluminum foil and put them in the freezer. When ready, cover the enchiladas with the sauce. Put them in the oven for 45-50 minutes. Remove the foil in the last 10 minutes and cover with the remaining cheese. Do not forget the cilantro!
If you have leftovers, you have blessed your future self. Refrigerate any half-eaten pans and, when ready, pop one or two in the microwave for 30 to 45 seconds: they will taste as good as when they first came out of the oven! Enjoy!
