3/25/11

Green Chili Enchiladas for a Crowd






I love enchiladas. We make several different types, my absolute favorite being this recipe for Santa Fe Enchiladas. It's a wonderful recipe, but time consuming. Not great if you have to make, say, enchiladas for 200.
I looked for a recipe I could easily make in bulk, without losing the great flavors found in the made from scratch recipe I love... read several different recipes and came up with my own simple dish.
"Green Chili Enchiladas for a Crowd".
Spanish for the day (per my live in translator): Puro delicioso. Va a gustarlo mucho! 






Green Chili Enchiladas for a Crowd
A Bountiful Kitchen
print recipe

for meat filling:
1-4-5 lb. roast, Beef Cross rib
1 package Lipton Onion  soup mix, dry
water

for meat filling, after cooked:
1-16 oz far Herdez Salsa Verde or any other type of green chili salsa

for enchiladas
1 - 28 oz. can Green Chili Enchilada Sauce, mild
24 small corn tortillas
1 lb Pepper Jack cheese, grated
1-2 cups sour cream, low fat or regular

Meat filling- early in the day or the day before serving:
Place roast in a crock pot on low, pour  dry soup mix over top, fill pan or crockpot with water, until water level reaches about 3/4 way up sides of roast. Cover tightly, cook for about 8 hours on low heat (275 if in oven).
Remove meat from pan, let cool slightly. Shred or chop meat, discarding any fat, and place in  9x13 pan salt and pepper generously. Pour Salsa Verde over top of meat.  Pour about 2 cups of the leftover juice over meat. Bottle any remaining juice and freeze for later use (gravy, soup, etc)
Preparing pan-Grease a jelly roll pan (approx 10 1/2 by 15 1/2 ") Pour about 1 cup green chili enchilada sauce into pan, making sure the sauce covers the bottom of the pan in a thin layer.
Cooking tortillas-Turn on a griddle or using a fry pan on the stove,  at medium high heat spray pan with non stick cooking spray. Quickly cook all of the tortillas on both sides, just until the tortillas are pliable or soften.  This will take about 15-30 seconds per tortillas (total for both sides, about 10-15 seconds per side). Do not overcook or the tortillas will become hard. Place the tortillas on a plate and stack them as you go.
Assembling tortillas: In an assembly line place the tortillas, sour cream, meat, cheese, and finally, the prepared jelly roll pan.
Take the tortilla and spoon about 1 teaspoon to 1 tablespoon of sour cream in the center, spreading around a bit.  Add some meat and cheese. Roll up the tortilla and place seam side down on the pan. Continue to roll until all 24 of the tortillas are stuffed and rolled. You should have three rows of 8 tortillas each.
Pour the remaining sauce on top and bake at 375 for 30 minutes, loosely covered with a sheet of foil.
Remove from oven and top with some Jack or Cojita cheese. Let sit for 10 minutes and serve.

Tips:
-I like this with best with yellow corn tortillas.
-If you want to make this the day before, assemble the tortillas up to the baking point. Cover with plastic wrap and place in refrigerator. The next day, Remove the wrap and bake at 350 degrees for about 45 minutes. You may need to add sauce as the tortillas will absorb some of the sauce overnight.
-These do not freeze well (become mushy). Better to make no more than one to two days ahead.
-These work well with slow cooked pork or chicken instead of beef.

9 comments:

  1. oh........... that just made me so hungry!!!!! great spanish by the way ;)

    ReplyDelete
  2. These look delicious. I love this type of enchiladas. and feeding a crowd is a great plus!

    ReplyDelete
  3. Those look awesome! I LOOOOVE enchiladas, especially green! This is Jolene Cash's daughter-in-law by the way. I've been blog stalkin' you for a couple months now and I love your recipes!

    ReplyDelete
  4. OMG These enchiladas look amazing and delicious!! gloria

    ReplyDelete
  5. Si, I need something Russian for Spencer's open house. Help me out..Do a Russian post. I don't even know what they eat there...

    ReplyDelete
  6. I love green enchiladas. Theses look so good.

    ReplyDelete
  7. That sounds easy enough, and i bet it kept the army u were trying to feed happy!

    ReplyDelete
  8. gosh, that sounds soooo good! can't wait to make it!!

    ReplyDelete
  9. These look awesome. Have you ever found a recipe for the green chili sauce? I have some tomatillos started in my garden and this would be a great way to use them.

    ReplyDelete

Tell us how you really feel...