Christmas Enchiladas Recipe

Christmas Enchiladas

Hey everyone! Here’s the recipe! But first:

Yes I should have rinsed the beans...I just plain forgot. BUT they turned out great, a pressure cooker gets very very hot and probably kills any germs- and I had gone through to make sure there were no rocks. Regardless, I’ll never forget again because there were so many comments so THANKS! I told you I was an amateur! You were warned! ANYWAY— I made two 9x13 pans (one to eat and one to freeze). This recipe will make two pans so cut in half for one!

Fresh Hatch Red Chile sauce: 3-4 jars

Green Sauce:

Pure Hatch Green Chile sauce: 2 jars

2 cups heavy cream

1/2-1 tsp minced garlic

Salt if you like

Put in food processor

Casserole: Two rotisserie chickens, chopped (or 4-5 chicken breasts grilled)

2-3 pounds cheese (I like Asadero or Muenster. Just don’t use grated cheese if you can help it! It has a gross powder and doesn’t melt the same)

Corn tortillas (I had two packages of 30 and had about 15 left over)

Spray pan with cooking spray. Layer sauce, tortillas, chicken, cheese, repeat layer twice and then end with tortillas, sauce, cheese.

Bake at 375-400 for 25-30 minutes. It’s done when it’s bubbling and the middle is hot. At the end, put oven on broil for a couple of minutes until cheese is golden brown.

Top with sour cream and a fried egg if you like!

Beans: WASH THOSE BEANS or the world will lose their minds. Put them in the instant pot, cover with at least an inch of water. I add some minced garlic (maybe 1/2-1 tsp) and a piece of raw bacon for flavor. Cook on manual high pressure for 42 minutes, then let it naturally release for at least 15 (I sometimes leave it for 30-45 or whenever we are ready to eat). Release pressure. Wash your beans, wash your beans, wash your dang beans.


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Great recipe! Simple, but looks delicious.
Have to make this soon.

Beth Sundberg-Leoni

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