- Heat oven to 350 degrees
- Pour a small amount of enchilada sauce on bottom of baking dish or foil pan; just enough to coat the bottom of dish
- On a flat work surface, lay the 4 tortilla wraps out flat
- Spoon 1/4 cup of the chili down the center of each tortilla in a line
- Sprinkle with cheese (little or a lot depending on your taste)
- Add diced chilis (again, little or a lot)
- Roll up the tortillas and place seam side down in baking dish, side by side
- Pour remaining sauce over top of the wrapped tortillas
- Top with more cheese and chilis
- Bake in oven for about 20 minutes (until chili is warmed through and cheese is melted)
- Serve, topped with sour cream
My hubby and I are big eaters. I thought that 2 each would be a good amount to serve for dinner. Surprisingly, we each only ate one. They were that filling!
From that single crock pot of White Chicken Chili, I was able to get dinner for 4 nights! First night was the chili served over rice, a few nights later we had the enchiladas and I was able to store enough of the chili away in the freezer to use for enchilada filling for 2 more nights! All from 3 chicken breasts! (Oh, forgot to say that the 2 enchiladas left out of the 4 I made, my husband ate for lunch one day!) That's a lot of meals!
I'm not one to calculate what each recipe costs to make, but I am pretty sure this was on the frugal side. Especially, since to serve the enchiladas, you only need a small amount of the chili mixture.
Leftovers are no longer a dirty word in my house! I love that we are able to save on our grocery bill by making another meal (or two or three) from using up leftovers! Slowly but surely, I am starting to "get" this frugal lifestyle!
To check out more of my recipes, check out my other blog, My Vintage Kitchen.