CHICKEN ENCHILADAS- FREEZER FRIENDLY
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
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.
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General Duck
[email protected]These enchiladas were amazing! The chicken was moist and tender, and the sauce was creamy and cheesy. I will definitely be making these again.
Isaac Ogbonna
[email protected]I tried these enchiladas and they were delicious! The chicken was cooked perfectly and the sauce was so flavorful. I will definitely be making these again.
Baird's Bikes Videos
[email protected]These enchiladas were so good! I loved the creamy sauce and the tender chicken. I will definitely be making these again.
PrinCe SaLman
[email protected]I've made these enchiladas several times now and they're always a hit. They're easy to make and taste delicious.
jay yarde
[email protected]These enchiladas were a great make-ahead meal. I froze them and then baked them when I was ready to serve. They were just as good as if I had made them fresh.
Ivan Alfaro
[email protected]I'll be making these enchiladas again for sure!
Andrew Calzadilla
[email protected]The enchiladas were easy to make and tasted great! I would definitely recommend this recipe.
Canyon McClure
[email protected]These enchiladas were a bit bland for my taste. I think I would have liked them better if I had added more spices to the chicken.
Kamanzi Bagambana
[email protected]I made these enchiladas for my family last night and they loved them! The chicken was tender and juicy, and the sauce was creamy and flavorful. I will definitely be making these again.
Archana Baidya
[email protected]I tried these enchiladas last night and they were amazing! The chicken was cooked perfectly and the sauce was so flavorful. I will definitely be making these again.
Show time
[email protected]These enchiladas were delicious! The chicken was moist and flavorful, and the sauce was creamy and cheesy. I will definitely be making these again.
Kyle Cox
[email protected]I've made these enchiladas several times now and they're always a crowd-pleaser. They're easy to make ahead of time and freeze, which is a huge plus. I also love that I can customize them to my liking by adding different toppings or fillings.
Nassib Waziri Official
[email protected]These chicken enchiladas were a hit with my family! They were easy to make and tasted delicious. I especially loved the creamy sauce. I will definitely be making these again.