FREEZER CHICKEN AND ADOBO ENCHILADAS
Enchiladas are the perfect meal to make and freeze! Double the recipe and make two batches--one for tonight and one for later!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Spray 11x7-inch baking dish with cooking spray; set aside.
- In 8-inch skillet, heat oil over medium-high heat. Add onion; cook 3 to 5 minutes or until tender and translucent. Add garlic; cook 1 minute.
- Transfer mixture to medium bowl; add chicken and taco seasoning mix, and stir until well combined.
- In small food processor, process chipotle chile and enchilada sauce until smooth. Pour 1/3 cup of the enchilada sauce into baking dish, and spread in even layer. Add 3/4 cup of the enchilada sauce to the chicken mixture along with 1 cup of the cheese. Stir until well combined.
- Place slightly less than 1/2 cup of the chicken mixture along middle of each tortilla. Roll up, and place seam sides down in baking dish. Top with remaining enchilada sauce, followed by remaining cheese.
- Bake 25 to 30 minutes or until filling is hot and cheese is melted and bubbly. Let stand 5 minutes. Top with cilantro before serving. Serve with sour cream and salsa.
- Freezer Directions: Line 11x7-inch pan with foil; spray with cooking spray. Make enchiladas as directed through step 5. Cover enchiladas with a layer of foil. Freeze overnight or until enchiladas are firm. Use foil to lift enchiladas out of baking dish. Place enchiladas in gallon-size resealable food-storage plastic bag until ready to use. When ready to bake, heat oven to 375°F. Place enchiladas back into 11x7-inch baking dish. Bake enchiladas, covered with foil sprayed with cooking spray, 45 minutes. Remove foil, and bake about 15 minutes longer or until enchiladas are heated through and cheese is melted and bubbly. Let stand 5 minutes. Top with cilantro before serving. Serve with sour cream and salsa.
Nutrition Facts : Calories 540, Carbohydrate 29 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 1 g, Protein 36 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1580 mg, Sugar 1 g, TransFat 1 1/2 g
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Billy Hester
[email protected]I'm not sure if I have all of the ingredients for this recipe, but I'm going to see what I can find.
Mohomed faris Mohomed zaidh
[email protected]I'm always looking for new enchilada recipes. I'll have to give this one a try.
Wahab Sundar
[email protected]I'm going to try making these enchiladas this weekend. They look delicious.
Micheal Mubanga
[email protected]I'm not sure what I did wrong, but my enchiladas didn't turn out very well.
Lil Peep Duck
[email protected]These enchiladas were a bit time-consuming to make, but they were worth it. They were so good.
Raye Sinclair
[email protected]I've never made enchiladas before, but these were easy to follow and turned out great.
Ohenmaa Perfect
[email protected]These enchiladas were delicious! I would definitely make them again.
Zhakirah Ali vesso
[email protected]I'm not a big fan of enchiladas, but I thought these were pretty good.
glory abugh
[email protected]These enchiladas were a lifesaver on a busy weeknight. They were quick and easy to make, and my family loved them.
nirob cona mia
[email protected]I thought the chicken and adobo enchiladas were just okay. The sauce was a bit bland.
Thit San
[email protected]The chicken and adobo enchiladas were a bit too spicy for my taste, but my husband loved them.
JERE-MO
[email protected]These enchiladas were easy to make and tasted amazing. I will definitely be making them again.
Namgay Wangmo
[email protected]I've made these enchiladas several times and they always turn out great. They're a family favorite.
Barikisu Salifu
[email protected]The chicken and adobo enchiladas were delicious. The sauce was flavorful and the chicken was tender.
NezGoHARD News
[email protected]I made these enchiladas for a party and they were a huge success! Everyone loved them.
Killa Diego
[email protected]These enchiladas were a hit with my family! The chicken and adobo sauce were so flavorful, and the cheese melted perfectly. I will definitely be making these again.