Serves 40

Baked Chicken CasseroleIngredients:
40 soft taco-size flour tortillas
10 cups cooked shredded chicken
8 cups shredded Monterey Jack cheese
5 cups shredded cheddar cheese
2 1/2 sticks butter
1 1/4 cups flour
3 qts chicken broth
5 cups sour cream
5 (4 ounce) cans diced green chilies

Directions:
1. Preheat oven to 350 degrees. Grease 2 hotel pans.
2. Mix chicken and Monterey Jack cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to a boil (you don’t want to curdle the sour cream).
5. Pour over enchiladas and top with the cheddar cheese.
6. Bake 35 min and then under high broil for 3 min to brown the cheese. (In a commercial oven without a broiler, you can bake longer to brown the top).

Note: The sauce doesn’t freeze very well, so if you’re making them ahead of time. Just make and freeze the Enchiladas. Make the sauce the day of service.

Lea & Marjie in KitchenChicken Enchilada DinnerThe photo at left is from December 2014, shows Lea making her Enchiladas Grande in the kitchen of Kinney Avenue Christian Fellowship Church. Larry’s mother, Marjorie, is in the background at the wash bay. This Fellowship dinner included a Fall Garden Salad, Turkey Vegetable Soup, Enchiladas Grande, Honey Cornbread, Peas and Carrots, and Chocolate Éclair Cake.