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.
HEALTHIER CHICKEN ENCHILADAS I
I've always liked this recipe because it is quick and easy. I'm always looking for ways to cut out excess fat so I use reduced-fat cheese and sour cream. I also like to add fiber to make the meal a little healthier for my family so I add black beans and some bell peppers. This also adds color! To make it super healthy I use whole-wheat flour tortillas. And it still tastes just as delicious!
Provided by MakeItHealthy
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook chicken in a nonstick skillet over medium heat, until no longer pink and juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain excess fat. Cube chicken and return to skillet. Add onion, sour cream, 1 cup Cheddar cheese, parsley, oregano, and ground black pepper. Heat until cheese melts, about 3 minutes. Stir in salt, tomato sauce, water, chili powder, green bell pepper, red bell pepper, garlic, and black beans.
- Roll even amounts of mixture into tortillas. Arrange in a 9x13-inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese.
- Bake uncovered in preheated oven until cheese is melted and sauce is bubbling, about 20 minutes. Cool 10 minutes before serving.
Nutrition Facts : Calories 383.8 calories, Carbohydrate 59.6 g, Cholesterol 53.2 mg, Fat 7.5 g, Fiber 9.1 g, Protein 30 g, SaturatedFat 3.7 g, Sodium 1444.7 mg, Sugar 5.2 g
FREEZER CHICKEN ENCHILADAS(COOK'S COUNTRY)
Use leftover cooked chicken or a store-bought rotisserie chicken 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.
Provided by Coppercloud
Categories One Dish Meal
Time 1h54m
Yield 10 Enchiladas, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- To make ahead: Blend tomato sauce, onion, garlic, chipotle, cumin, coriander, salt, and broth in blender until smooth. Heat oil in large nonstick skillet over medium heat until shimmering. Add tomato mixture, bring to boil, reduce heat to medium-low, and simmer until mixture is reduced to 3 1/2 cups, 8 to 10 minutes. Transfer to bowl and refrigerate until cool, about 1 hour.
- 2. Adjust oven rack to middle position and heat oven to 300 degrees. Toss 3/4 cup sauce with chicken, 1 cup cheese, cilantro, and jalepeños.
- 3. 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.
- 4. Place remaining sauce in freezersafe 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.
- 5. 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.
- 6. 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.
- How to Freeze and Bake Enchiladas: Tightly wrap the chilled enchiladas in bundles of five, first in plastic and then in foil. The sauce should be frozen separately.
Nutrition Facts : Calories 666.4, Fat 34.2, SaturatedFat 16.2, Cholesterol 141.6, Sodium 1794.7, Carbohydrate 41.3, Fiber 7.4, Sugar 10.4, Protein 50.8
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
HEALTHIER CHICKEN ENCHILADAS II
Using fresh garlic and low-fat Cheddar cheese, and tossing in some pinto beans and mushrooms make this classic recipe healthier.
Provided by MakeItHealthy
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
- Melt the butter in a skillet over medium heat. Cook and stir green onion and garlic until fragrant, about 2 minutes. Add mushrooms and cook until lightly browned and tender, about 6 minutes. Stir in green chilies, cream of mushroom soup, and sour cream. Mix well. Reserve 3/4 this sauce in a bowl and set aside. Mix in chicken, pinto beans, and 1/2 cup of shredded Cheddar cheese to the remaining 1/4 of sauce in saucepan; stir together.
- Fill each tortilla with chicken mixture and roll up. Place seam side down in the prepared baking dish.
- Combine reserved 3/4 sauce with milk in a small bowl. Spoon this mixture over the rolled tortillas and top with remaining 1/2 cup shredded Cheddar cheese. Bake in the preheated oven until cheese is bubbly and enchiladas are heated through, 30 to 35 minutes.
Nutrition Facts : Calories 494 calories, Carbohydrate 81.7 g, Cholesterol 57 mg, Fat 14.4 g, Fiber 9.2 g, Protein 29.5 g, SaturatedFat 6.7 g, Sodium 1329.4 mg, Sugar 2 g
More about "chickenenchiladasfreezerfriendly recipes"
FREEZER-FRIENDLY CHICKEN ENCHILADAS - HEALTHY FOOD GUIDE
From healthyfood.com
5/5 Total Time 40 minsCategory MainsCalories 366 per serving
- 2 Place chicken breasts in a single layer in the bottom of a large saucepan. Fill saucepan with water until chicken is just covered. Add salt, cover and place over a high heat until water boils. Reduce heat and simmer for 10—12 minutes (cooking time will vary depending on the size of the chicken breasts; check the thickest part to ensure they are fully cooked). Remove chicken from liquid and allow to cool slightly.
- 3 Heat oil in a large frying pan over medium heat. Add onion, garlic and capsicum and cook for 2 minutes. Add carrot, corn, courgette, spinach and beans, and stir to combine. Cook for a further 8—10 minutes until vegetables soften.
- 4 While the vegetable mix is cooking, shred the chicken meat into the saucepan. Add cumin and pepper. Mix well, remove from heat and set aside.
FREEZER CHICKEN ENCHILADAS - DAMN DELICIOUS
From damndelicious.net
4.8/5 (6)Category Freezer FriendlyServings 4Estimated Reading Time 2 mins
EASY CHICKEN ENCHILADAS RECIPE - FREEZABLE | LIVE CRAFT …
From livecrafteat.com
Estimated Reading Time 2 minsTotal Time 55 mins
CHICKEN ENCHILADA FREEZER MEAL RECIPE | LARGE FAMILY …
From largefamilytable.com
Reviews 4Calories 269 per servingEstimated Reading Time 3 mins
CHICKEN ENCHILADAS {EASY & FREEZER-FRIENDLY} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
FROZEN CHICKEN ENCHILADAS RECIPE - MACHEESMO
From macheesmo.com
CHICKEN ENCHILADAS | CHICKEN.CA
From chicken.ca
FREEZER MEAL - CHICKEN ENCHILADA CASSEROLE - SWEETPHI
From sweetphi.com
FREEZER-FRIENDLY CHICKEN ENCHILADAS - OVEN LOVE
From ovenloveblog.com
FREEZER WHITE CHICKEN ENCHILADAS WITH GREEK YOGURT
From whitekitchenredwine.com
FREEZER CHICKEN ENCHILADAS | RECIPE | FREEZABLE MEALS, FREEZER …
From pinterest.com
HEALTHY CHICKEN ENCHILADAS - EASY - CHASING VIBRANCE
From chasingvibrance.com
CHICKEN ENCHILADAS | RECIPETIN EATS
From recipetineats.com
THE BEST DAIRY FREE CHICKEN ENCHILADAS - THE WHOLE COOK
From thewholecook.com
CREAMY CHICKEN ENCHILADAS (TO FREEZE SOME OR FEED A …
From naptimekitchen.com
FREEZER FRIENDLY ZUCCHINI AND CHICKEN ENCHILADAS - SMILE SANDWICH
From smilesandwich.com
10 BEST DAIRY FREE CHICKEN ENCHILADAS RECIPES | YUMMLY
From yummly.com
45 CHICKEN FREEZER MEALS - TASTE OF HOME
From tasteofhome.com
HEALTHY CHICKEN ENCHILADAS {CLEAN EATING}
From cleaneatingwithkids.com
FREEZER FRIENDLY SPICY CHICKEN ENCHILADAS - HEIDI'S HOME COOKING
From heidishomecooking.com
FREEZER CHICKEN ENCHILADAS - CREATIVE HOMEMAKING
From creativehomemaking.com
SWEET LIFE: FREEZER FRIENDLY CHICKEN ENCHILADAS
From theweemeblog.blogspot.com
CHICKEN ENCHILADAS: FREEZER FRIENDLY RECIPE - MIDWEST MODERN …
From midwestmodernmomma.com
FREEZER-FRIENDLY CHICKEN ENCHILADAS (PALEO & AIP OPTION)
From unboundwellness.com
25 BONELESS CHICKEN BREAST FREEZER MEALS - FLOUR ON MY FACE
From flouronmyface.com
THE BEST CHICKEN ENCHILADAS - KRISTINE'S KITCHEN
From kristineskitchenblog.com
EASY CHICKEN ENCHILADAS RECIPE WITH FREEZING TIPS
From walkingonsunshinerecipes.com
CHICKEN ENCHILADAS - HEALTHY & INDULGENT DINNER & SLOW COOKER …
From carlsbadcravings.com
CHICKEN ENCHILADAS RECIPES - DAMN DELICIOUS
From damndelicious.net
JOY BAUER'S LOW-CALORIE CHICKEN ENCHILADAS - TODAY.COM
From today.com
LOW CARB CHICKEN ENCHILADA CASSEROLE (FREEZER FRIENDLY) - RECIPES …
From recipesthatcrock.com
CHICKEN CASSEROLES FREEZER MEAL PLAN - MAKE-AHEAD MEAL MOM
From makeaheadmealmom.com
OUR BEST CHICKEN ENCHILADA RECIPES - TASTE OF HOME
From tasteofhome.com
DAIRY FREE CHICKEN ENCHILADAS - COOK NOURISH BLISS
From cooknourishbliss.com
{EASY} FREEZER FRIENDLY BEEF ENCHILADAS | TWO PINK PEONIES
From twopinkpeonies.com
CAN I FREEZE CHICKEN ENCHILADAS - THERESCIPES.INFO
From therecipes.info
CHICKEN ENCHILADAS FREEZER MEAL - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
HEALTHY CHICKEN ENCHILADAS - EATING BIRD FOOD
From eatingbirdfood.com
CHEESY CHICKEN ENCHILADAS RECIPE - POWERED BY MOM
From powered-by-mom.com
EASY RECIPE FOR CHICKEN ENCHILADAS - GLUTEN - CLEAN CUISINE
From cleancuisine.com
CHICKEN ENCHILADAS: MAKES TWO PANS - A HEALTHY SLICE OF LIFE
From ahealthysliceoflife.com
FREEZER CHICKEN ENCHILADAS RECIPE (SO EASY) - FABULESSLY …
From fabulesslyfrugal.com
EASY CHICKEN ENCHILADA CASSEROLE RECIPE - FREEZER FRIENDLY!
From eatingonadime.com
You'll also love