Freezer Chicken Enchiladas(Cook’s Country)

Jun 05, 2023June 5, 20230 2
Delicious Freezer Chicken Enchiladas by Cook's Country
in Mexican

Prep

30 min

Cook

45 min

Ready In

75 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 can tomato sauce
1/2 medium onion , chopped
3 garlic cloves , minced
1 can chipotle chiles in adobo
1 teaspoon ground cumin
1 teaspoon coriander
1/4 teaspoon table salt
1/2 cup low sodium chicken broth
1 tablespoon vegetable oil
3 cups cooked chicken , shredded
2 1/2 cups monterey jack cheese , shredded
1/3 cup fresh cilantro leaves , chopped
2 tablespoons canned pickled jalapeno peppers , minced
10 corn tortillas
cooking spray

Nutrision Information

Servings Per Recipe
10
Calories
362
Sugar
4g
Fat
17g
This recipe for Freezer Chicken Enchiladas is a classic Mexican dish that is sure to please the whole family. The enchiladas are made with a homemade tomato sauce that is flavored with onion, garlic, and chipotle chiles in adobo. The stuffing is made with shredded chicken, cheese, cilantro, and jalapenos, which give it a spicy kick. This dish is perfect for those who love Mexican food and want to enjoy it from the comfort of their own home. What's more, this recipe makes a big batch that can be frozen in advance for easy meal planning.

Instructions

1.Adjust oven rack to middle position and heat oven to 350 degrees F (180 degrees C).
2.In a medium saucepan, combine the tomato sauce, onion, garlic, chipotle, cumin, coriander, salt, and chicken broth. Bring to a simmer and cook, stirring frequently, until the onion is soft and translucent, about 10 minutes. Remove from heat and stir in the vegetable oil.
3.In a large bowl, combine the chicken, 2 cups of cheese, cilantro, and jalapenos. Mix until well combined.
4.Dip each tortilla into the sauce and spoon about 1/3 cup of the chicken mixture down the center. Roll the tortilla tightly and place seam-side down into a 9 x 13-inch baking dish. Repeat with all tortillas and remaining chicken mixture.
5.Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese. Spray a sheet of aluminum foil with cooking spray and cover the dish tightly. Freeze for up to 3 months.
6.To bake, remove the dish from the freezer and let it thaw completely. Preheat the oven to 375 degrees F (190 degrees C) and bake the enchiladas covered for 30 minutes. Remove the foil and bake for another 15 minutes or until the cheese is melted and bubbly. Serve hot.

PROS

These enchiladas are easy to make and freeze well for later use.
They are also full of flavor and perfect for serving to a crowd.
The combination of chicken, cheese, and spicy sauce is sure to satisfy your cravings.

CONS

This recipe is a bit time-consuming to make, as it requires cooking the sauce and shredding the chicken.
Additionally, it may be too spicy for some palates.

HEALTH & BENEFITS

This recipe provides a good source of protein from the chicken and calcium from the cheese. The sauce also contains some vitamins and minerals from the tomato, onion, and garlic. However, it is important to note that the chipotle chiles in adobo can be high in sodium and should be consumed in moderation.

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