How To Freeze Chicken Enchiladas For Meal Prep
Ingredients You’ll Need
– Tortillas
Ingredients You’ll Need:
12 corn tortillas
1 cup shredded cooked chicken
half of cup shredded cheese (Mexican mix, cheddar, or Monterey Jack)
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped purple bell pepper
1 (10.75 ounce) can condensed cream of chicken soup
half cup Sour Cream Chicken Enchilada Casserole cream
half cup milk
1/4 cup chopped fresh cilantro
Salt and pepper to taste
– Filling Ingredients
Ingredients You’ll Need:
– 12 (6-inch) corn tortillas
– 2 cups (16 ounces) shredded cooked chicken
– 1 (15-ounce) can black beans, rinsed and drained
– 1 (15-ounce) can corn, drained
– 1 (10-ounce) can diced tomatoes with green chilies, undrained
– 1 (4-ounce) can diced green chilies, undrained
– 1 cup (4 ounces) shredded cheddar cheese
– 1 cup (4 ounces) shredded Monterey Jack cheese
– half cup (2 ounces) chopped onion
– 1/2 cup (2 ounces) chopped green bell pepper
– 1/2 cup (2 ounces) chopped pink bell pepper
– 1 teaspoon chili powder
– 1 teaspoon floor cumin
– half teaspoon salt
– 1/4 teaspoon black pepper
– Sauce Ingredients
Ingredients You’ll Need
For the Enchiladas:
- 1 pound (450 grams) boneless, skinless chicken breasts, cooked and shredded
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (4 ounce) can diced green chiles, drained
- 1/2 cup (120 ml) chopped onion
- 1/2 cup (120 ml) chopped green bell pepper
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon (5 ml) ground cumin
- 1/2 teaspoon (2.5 ml) chili powder
- 1/4 teaspoon (1.25 ml) salt
- 1/4 teaspoon (1.25 ml) black pepper
- 10 corn tortillas
For the Sauce:
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon (5 ml) ground cumin
- 1/2 teaspoon (2.5 ml) chili powder
- 1/4 teaspoon (1.25 ml) salt
- 1/4 teaspoon (1.25 ml) black pepper
Step-by-Step Preparation
– Filling Preparation
Step-by-Step Preparation:
– Prepare the Chicken: Season chicken breasts with salt and pepper and prepare dinner in a skillet until browned. Shred the chicken once cooked.
– Make the Enchilada Sauce: In a saucepan, combine the enchilada sauce ingredients (e.g., tomato sauce, chili powder, cumin) and simmer till thickened.
– Assemble the Enchiladas: In a big baking dish, layer the tortillas, chicken, cheese, and enchilada sauce. Repeat layers as desired.
– Bake: Cover the enchiladas and bake in a preheated oven (350°F/175°C) for 20-25 minutes, or till heated via.
Filling Preparation:
– Seasoned Black Beans: In a saucepan, mix black beans, cumin, chili powder, and salt. Simmer until heated by way of.
– Bell Peppers and Onions: Sauté diced bell peppers and onions in olive oil until softened.
– Sweet Corn: Steam or grill candy corn kernels until tender.
– Chopped Cilantro: Finely chop fresh cilantro for garnish.
– Shredded Cheese: Use a mix of cheddar, mozzarella, or Monterey Jack cheese for a basic enchilada flavor.
– Assembling the Enchiladas
Step 1: Prepare the filling
Cook the chicken and shred it. In a large bowl, mix the chicken, salsa, cheese, onions, and spices. Mix well.
Step 2: Assemble the enchiladas
Place a corn tortilla on a flat surface. Spread about 1/2 cup of the filling down the center of the tortilla. Roll up the tortilla tightly and place it seam side down in a greased 9×13-inch baking dish.
Step three: Bake the enchiladas
Preheat the oven to 350 levels F (175 degrees C). Pour the remaining salsa over the enchiladas and sprinkle with cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Step four: Freeze the enchiladas
Let the enchiladas cool completely. Wrap each enchilada individually in plastic wrap. Place the wrapped enchiladas in a freezer-safe container or bag. Freeze for up to 3 months.
Freezing Instructions
– Baking earlier than Freezing
Baking before Freezing
1. Preheat oven to 350°F (175°C).
2. Assemble enchiladas according to recipe.
3. Bake for 20-25 minutes, or until heated by way of.
4. Let cool fully.
5. Wrap each enchilada tightly in plastic wrap.
6. Place enchiladas in a freezer-safe bag or container.
7. Freeze for up to three months.
– Freezing Unbaked Enchiladas
– Freeze the unbaked enchiladas in a single layer on a baking sheet.
– Once frozen, transfer the enchiladas to a freezer-safe bag or container.
– Label the bag or container with the date and contents.
– Freeze for as a lot as 2 months.
Thawing and Reheating Instructions
– Baking from Frozen
Thawing and Reheating Instructions
– Baking from Frozen
- Remove the foil from the enchiladas.
- Place the enchiladas in a baking dish and cover them with foil.
- Bake the enchiladas at 350 degrees Fahrenheit for forty five minutes, or till they’re heated by way of.
- Remove the foil and bake for an additional 10-15 minutes, or until they’re golden brown.
Microwaving
- Remove the enchiladas from the freezer and place them on a microwave-safe plate.
- Microwave the enchiladas on high for 2-3 minutes, or until they’re heated by way of.
Stovetop
- Remove the enchiladas from the freezer and place them in a skillet over medium heat.
- Cook the enchiladas for 5-7 minutes per aspect, or till they’re heated through.
– Reheating from Thawed
Once the chicken enchiladas are thawed, they are often reheated in the microwave, oven, or on the stovetop. To reheat in the microwave, place the enchiladas on a microwave-safe plate and canopy them with a moist paper towel. Microwave on high for 2-3 minutes, or till heated via. To reheat in the oven, preheat the oven to 350 levels Fahrenheit. Place the enchiladas in a baking dish and cover them with aluminum foil. Bake for 15-20 minutes, or until heated through. To reheat on the stovetop, warmth a large skillet over medium warmth. Add the enchiladas to the skillet and cook for 5-7 minutes per side, or till heated via.