FREEZER ENCHILADAS
You can use your own enchilada sauce or a commercial version in this recipe. Note that you won't need 1 1/2 cups of the cheese until you bake the enchiladas. Serve with avocado, pickled jalapeños, shredded lettuce, and/or sour cream. Adapted from Cook's Illustrated.
Provided by lawmama
Categories Chicken Breast
Time 50m
Yield 10 enchiladas, 5 serving(s)
Number Of Ingredients 6
Steps:
- Adjust oven rack to middle position and heat oven to 300 degrees.
- Combine 3/4 cup enchilada sauce, chicken, 1 cup cheese, cilantro, and olives.
- Place 5 tortillas on baking sheet and lightly coat both sides with cooking spray. Bake tortillas until just pliable, about 2 minutes. Working quickly, transfer one tortilla at a time to work surface, fill with 1/3 cup chicken mixture, and roll tightly. Transfer, seam side down, to large plate. Repeat warming and rolling process with remaining 5 tortillas. Place plate in freezer until enchiladas are frozen, at least 1 hour.
- Place remaining sauce in freezer-safe container and press 2 layers of plastic wrap directly onto surface of sauce. Tightly wrap enchiladas in bundles of 5, first in plastic and then in foil. Freeze for up to 2 months.
- When ready to serve: Adjust oven rack to middle position and heat oven to 350 degrees. Defrost enchilada sauce in microwave on defrost setting, about 12 minutes.
- Coat 13 by 9-inch baking dish with cooking spray. Arrange frozen enchiladas in single layer in baking dish and coat tops with cooking spray. Bake until tops of tortillas are just beginning to flake, about 20 minutes. Remove dish from oven, top enchiladas with 1 1/2 cups sauce, and bake 10 minutes longer. Sprinkle enchiladas with remaining 1 1/2 cups cheese and bake until cheese melts and center of casserole is hot and bubbling, 3 to 5 minutes. Serve, passing remaining sauce and garnishes (see note above) at table.
Nutrition Facts : Calories 544.1, Fat 31.3, SaturatedFat 13.6, Cholesterol 106, Sodium 1630.3, Carbohydrate 30.7, Fiber 4.9, Sugar 2.4, Protein 35.4
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alamin ap
[email protected]These enchiladas were a waste of time and money.
Lorenzo Jones
[email protected]These enchiladas were okay, but I've had better.
Taym jad
[email protected]I wouldn't recommend these enchiladas. They were a lot of work and they didn't taste very good.
Sem Dema
[email protected]These enchiladas were a disappointment. The chicken was dry and the sauce was watery.
Naim Rafi
[email protected]I thought these enchiladas were just okay. The sauce was a little bland for my taste.
Nella Yrral
[email protected]These enchiladas were a little too spicy for me, but my husband loved them.
Patrick Allen
[email protected]I've never made enchiladas before, but these were so easy to follow and they turned out great!
IDLE MINDS
[email protected]These enchiladas were delicious! I especially loved the creamy sauce.
Ariq Siyal
[email protected]I made these enchiladas for a potluck and they were a hit! Everyone loved them.
Sahad Wali
[email protected]These enchiladas were so easy to make and they tasted amazing! The sauce was flavorful and the chicken was tender and juicy.
Lissedion Matthew
[email protected]I've made these enchiladas several times now and they're always a crowd-pleaser. I love that I can make them ahead of time and freeze them for later.
Rana Mohammad Waseem
[email protected]These enchiladas were a huge hit with my family! They were easy to make and tasted delicious. I especially loved the creamy sauce and the tender chicken.