Most new moms want to stay away from spicy foods, but my sister and her husband have some "South of the Border" in them, so I was positive I wanted to include some easy enchiladas in their meal plan.
The best thing about this meal is that you should make it for your own family and for your Stork Meal. I've posted the basics chicken recipe before (Mexican Chicken), but in this version you don't do all the rice, beans, and extras in lasagna form to make Mexican Lasagna. Instead, we are just going to make good old fashion Enchiladas.
1 9x13 disposable pan or two square (find at Walmart or Target)
3 or so pounds of chicken
1 large can and 1 medium can of enchilada sauce
2-4 tablespoons of taco seasoning
1 small can diced green chilies
2 tablespoons garlic
18 corn tortillas
2-3 cups of shredded cheddar cheese (depending on how cheesy you want it)
Place chicken into crockpot and sprinkle generously with the taco seasoning. Add green chilies and garlic. Pour enchiladas sauce over the top and make sure most of the chicken is covered in sauce. Some pieces sticking up are okay, but the majority of the chicken should be covered with sauce. Cook on high 4 hours or low 6-8 (until chicken can be shredded with a fork). Take chicken out of the sauce and shred. Add sauce to the chicken to make sure it stays nice and moist.
Now it's time to assemble your enchiladas.
Poor enchilada sauce at the bottom of each pan you are assembling first. You don't want the tortillas to stick later so this is important. I am going to use the 9x13 for this example.
Now there are two ways to assemble these enchiladas. If you are in a hurry follow these steps: Lay 6 tortillas down on the sauce in the pan. Pour more sauce over. Layer 1/2 the chicken on tortillas. Top with cheese and some sauce. Place 6 more tortillas down. Rest of the chicken. More cheese. More sauce. More tortillas. Then top with sauce and rest of the cheese.
If you are not in a hurry, try it this way (be aware you will get messy, but it adds to the authentic): Dunk each tortilla into the enchilada sauce and let sit there for a moment. When you draw it out place it in the pan and add chicken and cheese then roll it up and place it in the corner of the pan. Do this for the remaining 17 tortillas. (You could need more tortillas depending on how big your corn tortillas are). Once you have the pan packed out, poor enchilada sauce over the whole thing. Don't drown it, but just make sure there is enough sauce so things don't dry out. Top with remaining cheese.
For freezing, Cover with foil (or if your disposables came with FOIL lids, cover that way) and write on the top. "Defrost over night in refrigerator. Bake covered on 350 for 45 minutes. Remove foil and bake additional 10-15 to brown cheese."
You can insure extra protection for long term freezing (more then 3 months) by wrapping the whole thing in press and seal.
To see the other Stork Meals, click here.