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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Donnie Banks
[email protected]I made these enchiladas for my family and they loved them! The chicken was so tender and the adobo sauce was delicious. I will definitely be making these again.
Maheen kalam
[email protected]These enchiladas were easy to make and turned out great! The chicken was tender and juicy, and the adobo sauce was perfect. I will definitely be making these again.
Nasir Sk
[email protected]I'm not usually a fan of enchiladas, but these were really good! The chicken was cooked perfectly and the adobo sauce was delicious. I would definitely recommend this recipe.
tyra jenkins
[email protected]These enchiladas were amazing! The chicken was cooked perfectly and the adobo sauce was out of this world. I will definitely be making these again.
chamara kakulandara chamara
[email protected]I made these enchiladas for my family and they loved them! The chicken was so tender and the adobo sauce was delicious. I will definitely be making these again.
Brenda Kaddatz
[email protected]These enchiladas were easy to make and turned out great! The chicken was tender and juicy, and the adobo sauce was perfect. I will definitely be making these again.
Patricia Robinson
[email protected]I'm not usually a fan of enchiladas, but these were really good! The chicken was cooked perfectly and the adobo sauce was delicious. I would definitely recommend this recipe.
melanie dawson
[email protected]These enchiladas were amazing! The chicken was cooked perfectly and the adobo sauce was out of this world. I will definitely be making these again.
mike summers
[email protected]I made these enchiladas for my family and they loved them! The chicken was so tender and the adobo sauce was delicious. I will definitely be making these again.
Monir Islam
[email protected]These enchiladas were easy to make and turned out great! The chicken was moist and flavorful, and the adobo sauce was perfect. I will definitely be making these again.
NDK Music
[email protected]I'm not a big fan of Mexican food, but these enchiladas were really good! The chicken was tender and juicy, and the adobo sauce had a nice flavor. I would definitely recommend this recipe.
Angle Lane
[email protected]These enchiladas were delicious! The chicken was cooked perfectly and the adobo sauce was amazing. I would definitely recommend this recipe.
Muzomuhle Zondi
[email protected]I made these enchiladas for a party and they were a huge hit! Everyone loved them. The chicken was so moist and flavorful, and the adobo sauce was perfect. I will definitely be making these again.
Lamia Alam
[email protected]These enchiladas were easy to make and turned out great! The chicken was tender and juicy, and the adobo sauce had a nice kick to it. I will definitely be making these again.
Garry Madeba
[email protected]I'm not usually a fan of enchiladas, but these were really good! The chicken was cooked perfectly and the adobo sauce was delicious. I would definitely recommend this recipe.
Zafar Watto
[email protected]These enchiladas were amazing! I loved the combination of the chicken and the adobo sauce. The cheese and sour cream on top were the perfect finishing touch. I will definitely be making these again.
Md Helal
[email protected]I tried this recipe last night and it was a hit with my family! The chicken was moist and flavorful, and the adobo sauce was the perfect balance of sweet and spicy. I will definitely be making this again.