Chicken Enchiladas

I am always on the lookout for great food storage ideas. But not only do I want food that stores well, I also want to be able to use that food  in interesting and creative ways that  I know my family will enjoy.  We love  enchiladas.  So today I made chicken enchiladas using canned chicken.

The can of chicken from SurvivalCaveFood.com was courtesy of Helton Tool, who provided the can for my review. On opening the can, the first thing I noticed was that the chicken looked rather bland and lumpy and was covered in chicken broth.  And when I took it out of the can,  it really was just one big lump.

The way it looked reminded me of canned salmon. But the lumps easily fall apart with the help of a fork,

which can then be quickly shredded into nice little flakes.   I liked this chicken because it actually is chicken. It looks like chicken. It tastes like chicken. It isn’t dehydrated. It isn’t freeze dried. It is fully cooked and ready to just add to any dish that calls for shredded or cubed cooked chicken. The 28 oz can made 4 cups of shredded chicken.

So not only is it a great addition to my long term food storage, it is great to have on hand for those little everyday cooking emergencies — like when I didn’t get to the store and now have nothing to cook.

 

Chicken Enchiladas

• 2 cups shredded cooked chicken

• 1 large or 2 small cans of your favorite enchilada sauce

• 10 corn tortillas

• 1 onion, chopped

• 1 1/2 cups of shredded cheddar or Mexi-Blend cheese

Pre-heat the solar oven while you prepare the enchiladas. Spray a baking dish (mine was 7×11) with PAM.

Reserve about 1/2 cup of enchilada sauce. Reserve about 1/2 cup of cheese.

In a large bowl, combine the shredded chicken and about 1/2 cup of enchilada sauce (not the reserved amount). Mix the chicken and sauce thoroughly. Add additional seasonings if you like.

Pour the remainder of the enchilada sauce into a small flat pan, large enough to dip the tortillas. Dip the tortilla in the sauce, coating both sides. Place a spoonful of the chicken mixture in the center of the tortilla, add a sprinkle of cheese and onion. Fold over one side of the tortilla, and then the other side. Place seam down into the pan. Repeat with all of the tortillas. Pour the remainder of the sauce and the reserved sauce over the enchiladas. Top with any remaining onions. Top with the remaining cheese. You will be tempted to overfill the tortilla, but that makes it harder to roll.

This is what I call a “Heat and Eat” dish. Bake in the solar oven until heated all the way through. If your pan has a lid, use it to help hold in the heat. But, if there is no lid, it will still heat just fine, but may take a while longer. The longer it heats, the better the flavors will blend. Mine heated for about 2 hours at a temperature of 250°.

 

 

Other similar posts you might enjoy:

Stacked Turkey Enchiladas

Chicken Enchiladas baked in a Solar Oven

 

 

Disclosure:  Helton Tool provided a can of SurvivalCaveFood chicken for review. However, all opionions are my own. I was not compensated for the review.