Magic Enchiladas
- 6 days ago
- 3 min read
Join Mandi Kirsch as we discuss how to make events truly special, from family Advent feasts to memorable weddings. Mandi tells the story of how she became her church’s go-to wedding planner, complete with an impressive collection of décor stored in her basement available for others to borrow. She also offers a family favorite recipe featuring a magic ingredient, an authentic Mexican side dish, and practical encouragement to practice hospitality by using what God has given you. We wrap up the conversation the way every good meal should end - talking about the coffee to be served. We're so glad you're here!
Recipes:
Magic Enchiladas
Serves: ~12
Ingredients:
6-7 large chicken breasts
Garlic powder
Onion powder
Salt
Pepper
Paprika
Olive oil
24 corn tortillas
1 medium onion, finely diced
4 cloves garlic, crushed
3 cups chicken broth,
15 ounce can tomato sauce
2 tablespoons chili powder
2 teaspoons oregano
2 teaspoons salt
2 teaspoons cumin
8 ounces cream cheese, softened
2 cups Monterey Jack cheese, shredded
Sour cream
Sliced olives
Diced avocados
Serve with:
Mexican Rice
Jazzed Up Refried Beans
Directions:
Step 1, The filling: In a crockpot, place 6-7 large chicken breasts. Season the chicken breasts with garlic powder, onion powder, salt, pepper, and paprika. I don't measure the seasonings; I just give the chicken a good coating of each. Adjust the pepper to your taste. Cook on high 6-8 hours if frozen or 4-5 hours if thawed, until the chicken shreds easily.
Step 2, The tortillas: Line a casserole dish with paper towels. Heat about ¼ cup of olive oil in a pan. Seal 24 corn tortillas by quickly frying them on each side. Place them into the lined casserole dish to drain excess oil. Set aside to cool.
Step 3, The sauce: Heat 2 tablespoons olive oil in a medium (large saucepan if you're doubling the sauce) over medium heat (I prefer a Dutch oven). In the oil, sauté 1 finely diced medium onion and 4 crushed cloves of garlic. Once the onion is translucent, add to the pot 3 cups of chicken broth, a 15 ounce can of tomato sauce, 2 tablespoons chili powder, 2 teaspoons each of oregano, salt and cumin. Mix to combine. Bring to a boil, then reduce heat to low and simmer 20 minutes.
Step 4, Finish the filling: Shred cooked chicken in crockpot, add one 8 ounce brick of softened cream cheese and 2 cups of Monterey Jack cheese, and combine.
Step 5, Assemble enchiladas: Preheat oven to 350 degrees. Coat a baking sheet with a thin layer of sauce. Fill the tortillas with about a quarter cup of the chicken filling. Roll and place on the cookie sheet. Continue until all enchiladas are prepared. Cover the rolled enchiladas with sauce, then sprinkle shredded cheese over top. Bake 15-20 minutes or until hot. Serve with sour cream, sliced olives, and diced avocados.
Mexican Rice and Jazzed Up Refried Beans
Serves: ~12
Ingredients:
Olive oil
2 cups white rice
4 cups chicken stock
15 ounce tomato sauce
2 tablespoons cumin
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon oregano
1 teaspoon salt
3 cans traditional refried beans
2 tablespoons fat like lard or bacon grease
juice of 1 lemon
1 tablespoon cumin,
1 tablespoon garlic powder
1 tablespoon onion powder
Chicken broth
Serve with:
Magic Enchiladas
Directions:
Mexican rice
In a medium to large saucepan heat 3 tablespoons olive oil. Add two cups of white rice and toast the rice until it is deep golden brown. Once the rice is browned, reduce heat and allow to cool slightly, then and add 4 cups chicken stock, 15 ounces tomato sauce, 2 tablespoons cumin, 1 tablespoon each of chili powder, garlic powder, onion powder, and oregano, 1 teaspoon salt. Stir to combine. Cook on medium-low for 10 minutes. Cover and remove from heat for 10-15 minutes until rice is tender. Fluff and serve.
Jazzed up refried beans
Empty three cans of traditional refried beans into pan. Add 2 tablespoons of fat like lard or bacon grease. Add juice of 1 lemon, 1 tablespoon cumin, garlic powder, and onion powder. Combine and heat through. Use chicken broth to thin the beans out to desired consistency.
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