Mama Lu's Chicken Enchiladas
These are the best, but makes a lot. I normally freeze them and use them for leftovers and lunches for my husband.
These are the best, but makes a lot. I normally freeze them and use them for leftovers and lunches for my husband.
- Carbohydrate 461.8642 g
- Cholesterol 317.514659 mg
- Fat 64.272644996 g
- Fiber 59.9140001153946 g
- Protein 185.106407943 g
- Saturated Fat 15.630519723 g
- Serving Size 1 1 Serving (2016g)
- Sodium 6066.3061249 mg
- Sugar 401.950199884605 g
- Trans Fat 5.747891168 g
- Calories 3157 calories
Step-by-step
- cook chicken then shreed, ( i cheat and get oscar meyer carving board chicken breast)
- place small amounts of everything on to tortilla, or can mix everything together and put small scoop on tortilla, dump small amount of enchiliad sauce on top.
- roll up and place in cake pan or baking dish..
- repeat until tortillas are gone.
- dump rest of enchilada sauce and cheese on top.
- bake in oven for 15 min at 350 degrees.
- left over wrap in siran wrap and freeze.
Scaling and Batch Management
Swapping the cooked chicken breasts for pre-cooked deli meat alters the moisture balance, as commercial options often contain added sodium and retaining brines that change how the filling holds together inside the tortilla. Quantities scale flexibly depending on how many mouths need feeding. Halving the ingredients requires dropping the baking dish size from a standard rectangular cake pan down to an eight-inch square vessel. Monitor the internal temperature closely, pulling the baking dish from the oven at 350 degrees Fahrenheit once the cheese bubbles and the internal center reaches 165 degrees Fahrenheit after fifteen minutes.
Fresh Versus Preserved Elements
Utilizing canned black beans and whole corn introduces convenience and long pantry storage windows, but canned vegetables release more surface liquid than fresh produce cooked from raw. Drain canned legumes thoroughly through a fine-mesh colander to prevent excess moisture from making the flour tortillas soggy during the bake. Freezing baked portions individually wrapped in plastic wrap provides rapid weekday lunches that keep for up to three months without losing structural integrity.
