When Ima (Mama) started making this recipe, she had a bunch of little children running around her. She came up with the bright idea to lay the tortillas across the pan instead of rolling each one with filling. Quite a time saver and equally delicious! I can remember one little girl who was learning how to pronounce words wanting more “tikken antillatddas”. Now Ima is surrounded with growing children and adults, but we still enjoyed this recipe as much as we did years ago.
Mama’s Delicious Chicken Enchiladas
(Makes a 10×14 casserole dish. If you do not have enough people to eat this, either cut the recipe down or better yet, invite some friends over for some delicious food and great fellowship).
4 c. Chicken – cooked and shredded (we usually use one whole chicken)
2 pounds colby jack cheese, grated
12 or so Tortillas (see this recipe)
4 TBSP. chili powder
4 TBSP. flour
1 t. garlic powder
1 t. oregano
1 t. salt
4 cup water
6 TBSP. oil
2 t. vinegar
Combine sauce ingredients in a pot. Bring to a boil, stirring constantly. Simmer for 5 minutes.
#1. Put about 1/2 cup of sauce into an empty 10 x 14 dish; just enough to cover the bottom of the dish.
#2. Spread one layer of tortillas across the pan breaking some to fill in empty edges or corners.
#3. Sprinkle half the chicken over the tortillas
#4. Spread a third of the cheese over the chicken.
#5. Pour about a third of the sauce on top.
Repeat steps #2 through #5.
Spread one more layer of tortillas. Pour remaining sauce on top. Finish the top layer with remaining cheese.
Bake in a 350° F oven for 30 minutes.
Try making a lettuce salad, cook some rice and serve enchiladas with sour cream and salsa for a complete and delicious meal.
*Sometimes we add beans or rice to the layers.
*You can use turkey, beef or venison meat instead of chicken.
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