Chicken Enchiladas, Rice, and Corn

This has been a favorite at our church.  We changed to this meal on a whim and it worked out really well


Chicken Enchiladas

8 oz cream cheese
1/4 c sour cream
2-10 oz can enchilada sauce
2 c  cheese, shredded ( I use all cheddar, original recipe calls for 1c cheddar and 1 c Monterrey jack)
1 lb chicken breasts, cooked, shredded
1 c corn (optional, I leave out since I serve it as a side)
4 oz green chilies (I leave out)
1/2 t chili powder
1/4 t cumin
salt and pepper
4 scallions (I leave out)
1- 10 ct tortillas
Sour cream and guacamole for dressing

Preheat oven to 350 degrees.  Line up 13x9. (Original recipe recommends coating with cooking spray, I don't).
In a large bowl mix cream cheese, sour cream, 1/2 c enchilada sauce.  Stir in 1 c cheese, chili powder, cumin, salt and pepper, green chilies, and half the scallions.  Add chicken and mix well.

Pour 1/2 can of enchilada sauce onto the bottom of the 13x9.  Individually take the tortillas and spread filling mixture inside.  Roll up and place in pan.  You should be able to fit all 10 in one pan. Its tight, just keep squeezing. Pour remaining can of enchilada sauce over the top of the pan. Top with remaining 1 c cheese.  Cover with aluminum foil.  Bake for 20-25 minutes until hot and bubbly.  Remove foil and bake for 5 minutes longer until cheese is completely melted.

For a crowd,  multiple recipe by the number of pans you think you need.  For us serving sizes were 1 enchilada for kids and 1 1/2 for adults.  Or you can try and find the smaller tortillas (I think they're called fajita size and use them.  Adjust serving size as needed).  Where we serve we have about 3 adults to 1 kid ratio.  So one pan would feed about 8 people (6 adults and 2 kids)

Suggestions:
We didnt serve guacamole as a topping because of the cost but people loved having more sour cream.  If you buy in bulk, I would get an additional 5lb container of sour cream just for toppings.  We also put out an assortment of hot sauces for people to spice it up if they liked.  We tried to keep the recipe fairly mild for the crowd.

Multiplying in groups of 6 is handy if you shop at Sams.  They have 6 lb bags of frozen chicken breasts reasonably priced.  They also have 3 lb bricks of cream cheese which is enough for a x6 recipe.




Mexican Rice
1 c white rice
1/8 c onion, fine dice
1/2 t Oregano
4 oz tomato sauce
1t galic salt
2 c water
1/8c (2T) coolking oil

Place cooking oil in pan.  Heat on medium heat. Cook Rice until lightly brown  Add onion an mix until well coated with the oil.  When rice has turned white from heat, add tomato sauce.  Let sit until it starts to simmer. Add water and all spices, give it a good mix, put the lid on, and turn the heat down to low.  Do not touch for 15 minutes!.

After 15 minutes the rice should be completely cooked and the water absorbed

This recipe makes about 3 cups of rice.  Assuming your passing out 1/4c rice portions, and that 4/5 people will want rice this single recipe will feed about 15 people.

I would recommend x8-x10 the recipe for 100 people.  Yes I realize x10 is 150 people from the calculation above but some people will want a lot more than 1/2 c and it depends on how heavy handed your server is.

To Start

Hello.  My name is Sally and I love cooking.  My husband and I are fortunate enough to cook for lots of people on many occasions.  I have taken recipes from all over (cook books, internet, pinterest, and my own recipe box) and figured out how to multiple them into feeding 100 people or 250 people.  With some prep and cooking before the big event, you can feed the masses quickly and with little stress.  This blog is going to be my go to place for recipes, tips, and shopping list.

If you happen to stumble across this blog while your planning a huge meal, I hope some of what I have written down helps.

Have a great day and Keep Cooking.