Freezer Recipe: Freezer Chicken Enchiladas

freezer chicken enchiladas

 

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

Ingredients:

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
12 tortillas

Directions:

  1. Heat the olive oil in a skillet over Medium-High heat.
  2. Add the garlic to the skillet and cook it for a minute or two, until it starts to release it's aroma.
  3. 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.
  4. Turn off the heat and pour the sauce into a blender. Pulse until smooth.
  5. Place 2 cups of the sauce into a bowl with the chicken. Stir the chicken into the sauce.
  6. Gently warm the tortillas to make them pliable.
  7. Lay out tortillas. Divide the chicken and sauce between the tortillas. Divide half of the cheese amongst the tortillas.
  8. Roll the tortillas up and place them into metal baking tins.
  9. Pour the remaining sauce over the enchiladas. Distribute the remaining cheese across the tops of the enchiladas.
  10. Garnish with chopped cilantro.
  11. Wrap the baking tins in plastic wrap and then again in aluminum foil. Place the tins into the freezer.
  12. When you want to eat the enchiladas, transfer them from the freezer to the fridge the night before you want to cook them.
  13. Preheat your oven to 375 degrees F.
  14. Bake the enchiladas for 20 to 30 minutes, or until they're heated all the way through and the cheese on top is melted.
  15. Let cool for 5 minutes and serve warm.