CHICKEN ENCHILADAS- FREEZER FRIENDLY

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Chicken Enchiladas- Freezer Friendly image

These are very tasty. Not the typical enchiladas because they dont taste very Mexican. I've made these with whole grain tortillas and regular tortillas and both are really good. The process can get a little bit messy, but the results are worth it! This is a great OAMC meal, and this recipe increases easily by 3, 6, or 9- just change the quantity to 24, 36, or 48 enchiladas. Original recipe here makes enough to serve 5-6. This is not the greatest picture, so please feel free to post another one if you can do better! Recipe adapted from the book: Don't Panic, Dinner's in the Freezer.

Provided by Munchkin Mama

Categories     Chicken

Time 1h

Yield 12 enchiladas

Number Of Ingredients 12

1 cup onion, chopped
1/2 cup green pepper, chopped
5 tablespoons butter, divided
2 cups cooked chicken (or turkey)
1 (4 ounce) can diced green chilies, undrained
1/4 cup flour
1 teaspoon ground coriander
3/4 teaspoon salt
2 1/2 cups chicken broth
1 cup sour cream
6 ounces shredded monterey jack cheese, divided
12 tortillas, 6-inches (or soft taco size)

Steps:

  • Using a large, non-stick skillet, cook onion and green peppers in 2 T. butter until tender, about 5 minutes. Transfer onion mixture to a bowl with the cut-up cooked chicken and can of chili peppers. Set aside.
  • Using the same skillet, make the sauce: Melt the rest of the butter and stir in the flour, coriander, and salt. Add in the chicken broth and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Remove from heat; stir in sour cream and 1/2 cup of the cheese. Take 1/2 cup of the sauce and add to the bowl with the chicken mixture.
  • This is the part that gets a little bit messy. (I line 2 baking sheets with foil to make easy clean-up and set up a little assembly line.) Quickly dip each tortilla into the skillet with the hot sauce to soften. (If the sauce gets too cool it will thicken and you'll have a hard time covering all 12 tortillas.) Put the coated tortilla on a cookie sheet and add about 1/4 cup of the chicken mixture. Roll up. Arrange rolls side-by-side on the other lined baking sheet. Repeat with the rest of the tortillas. If there is any leftover sauce, pour it over the enchiladas. Sprinkle with remaining cheese.
  • To serve right away: Bake at 350 for about 25 minutes or until hot and bubbly.
  • To freeze: flash freeze. Fold the sides of the foil around enchiladas. Use more foil or plastic wrap as needed. On serving day, thaw completely and bake uncovered at 350 for about 25 minutes until bubbly.

Jose Gonzalez
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These enchiladas were a bit time-consuming to make, but they were worth the effort. They were so delicious and my family loved them.


Nura M Abdullahi
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The enchiladas were good, but the sauce was a bit too runny for my taste. I'll try thickening it up next time.


Wiil poqortoyo 123
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These enchiladas were easy to make and turned out great! Will be making them again soon.


Kinzie Anne Wallace
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Not a fan. The chicken was dry and the sauce was too spicy.


Skyer Aguirre
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Yum! These enchiladas were a hit at my party.


Milan Ramauli
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Bland and disappointing. Wouldn't recommend.


Moki Salam
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Delicious and freezer-friendly. Perfect for busy weeknights.


Abena Raja
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Amazing! Will definitely make again.


Luis Alfaro
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Easy to make and so tasty! My kids loved them.


Tumi Mampuru
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These enchiladas were delicious! The chicken was juicy and flavorful, and the sauce was creamy and cheesy. I will definitely be making these again.


Samir Bt
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These enchiladas were a disappointment. The chicken was dry and the sauce was bland. I won't be making them again.


Aalyan Muzaffar
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These enchiladas were a bit too spicy for my taste, but my husband loved them. He said they were the best enchiladas he's ever had.


Zubeda Eshery
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These enchiladas were so easy to make and they turned out great! I made them for my family and everyone loved them. The chicken was moist and flavorful, and the sauce was delicious.


Meno Pagal
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I've made these enchiladas several times now and they're always a crowd-pleaser. The chicken is tender and flavorful, and the enchilada sauce is the perfect balance of spicy and tangy.


Ariyan Akbor
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These chicken enchiladas were a hit with my family! They were easy to make and tasted delicious. I especially liked the creamy sour cream sauce.