These chicken enchiladas are a proven winner in my household. They're packed full of delicious shredded chicken and cheese and are topped with a homemade sauce made from completely natural ingredients. I suppose you could use store-bought green or red sauce on these enchiladas, but once you try them with the homemade sauce, you probably aren't going to want to.
Enchiladas are a little more work than the average freezer meal because you have to spend time rolling them up individually. To speed things up, I lay all of the tortillas out on my counter at once and then fill them. After filling all of the tortillas, I roll the enchiladas and place them into baking tins. It's like my own little assembly line.
Freezer Chicken Enchiladas
Servings: 12 enchiladas Prep Time: 30 minutes Cook Time: 20 to 30 minutes
4 chicken breasts, boiled and shredded
4 cups tomato sauce
3/4 cup chicken broth
3 garlic cloves, minced
1 can chipotle chilies, chopped
1/2 cup cilantro, chopped
2 teaspoons ground cumin
2 teaspoons olive oil
1 teaspoon coriander
Sea salt, to taste
2 cups Mexican blend cheese
- Heat the olive oil in a skillet over Medium-High heat.
- Add the garlic to the skillet and cook it for a minute or two, until it starts to release it's aroma.
- Add the tomato sauce, chicken broth, cumin, chilies, coriander and sea salt to the skillet. Stir them together and bring the sauce to a simmer.
- Turn off the heat and pour the sauce into a blender. Pulse until smooth.
- Place 2 cups of the sauce into a bowl with the chicken. Stir the chicken into the sauce.
- Gently warm the tortillas to make them pliable.
- Lay out tortillas. Divide the chicken and sauce between the tortillas. Divide half of the cheese amongst the tortillas.
- Roll the tortillas up and place them into metal baking tins.
- Pour the remaining sauce over the enchiladas. Distribute the remaining cheese across the tops of the enchiladas.
- Garnish with chopped cilantro.
- Wrap the baking tins in plastic wrap and then again in aluminum foil. Place the tins into the freezer.
- When you want to eat the enchiladas, transfer them from the freezer to the fridge the night before you want to cook them.
- Preheat your oven to 375 degrees F.
- Bake the enchiladas for 20 to 30 minutes, or until they're heated all the way through and the cheese on top is melted.
- Let cool for 5 minutes and serve warm.