Freezer Chicken Enchiladas Recipes

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FREEZER CHICKEN ENCHILADAS RECIPE - (4.5/5)



Freezer Chicken Enchiladas Recipe - (4.5/5) image

Provided by DreiFromBK

Number Of Ingredients 18

Serves 4 to 6
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.
Ingredients
1 (29-ounce) can tomato sauce
1/2 medium onion, chopped
3 cloves garlic, minced
1 canned chipotle chile in adobo sauce
1 teaspoon ground cumin
1 teaspoon coriander
1/4 teaspoon table salt
1/2 cup low-sodium chicken broth
1 tablespoon vegetable oil
3 cups shredded cooked chicken
2 1/2 cups shredded Monterey Jack cheese
1/3 cup chopped fresh cilantro leaves
2 tablespoons minced canned pickled jalapeños
10 (6-inch) corn tortillas
Cooking spray

Steps:

  • 1. 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.

CHICKEN ENCHILADAS



Chicken Enchiladas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 15

10 to 12 corn tortillas
2 tablespoons cumin
2 tablespoons chili powder, plus more for sprinkling
2 tablespoons Cajun spice
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 boneless, skinless chicken breasts
1/4 cup vegetable oil
1 large onion, diced
Three 15-ounce cans green enchilada sauce (or use red if preferred!)
3 cups grated Cheddar-Jack cheese, plus more if needed
Sour cream, for serving
Diced tomatoes, for serving
Chopped fresh cilantro, for serving
Lime wedges, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • One at a time, hold the tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set the warmed tortillas aside.
  • In a bowl, mix together the cumin, chili powder, Cajun spice, salt and pepper. Sprinkle both sides of the chicken breasts with the spice mix.
  • Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle and the juices run clear, 4 to 5 minutes per side. Set aside on a plate to cool, then shred finely with a fork.
  • Throw the onions into the same skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; set them aside on a plate. Pour the enchilada sauce into the skillet and reduce the heat to low, allowing it to warm through.
  • To assemble the enchiladas: Pour 2 cups of the sauce into a 9-by-13-inch casserole dish and leave the rest in the skillet. Dip a tortilla into the sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some cheese down the middle, followed by some chicken and finally, some of the caramelized onions. Roll it up tightly, then place it seam-side down in the casserole dish. Repeat with the rest of the tortillas. Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder.
  • Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.
  • Serve the enchiladas topped with a dollop of sour cream, a sprinkle of diced tomatoes, a sprinkling of cilantro and a wedge of lime.

FREEZER CHICKEN AND ADOBO ENCHILADAS



Freezer Chicken and Adobo Enchiladas image

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

1 tablespoon olive oil
1 small yellow onion, finely chopped
2 cloves garlic, finely chopped
2 cups shredded deli rotisserie chicken or shredded cooked boneless skinless chicken breast
1 tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)
1 chipotle chile in adobo sauce
1 can (14 oz) Old El Paso™ enchilada sauce
2 cups shredded Monterey Jack cheese (8 oz)
6 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
Chopped fresh cilantro, salsa and sour cream, if desired

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

CHICKEN ENCHILADAS- FREEZER FRIENDLY



Chicken Enchiladas- Freezer Friendly image

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

1 cup onion, chopped
1/2 cup green pepper, chopped
5 tablespoons butter, divided
2 cups cooked chicken (or turkey)
1 (4 ounce) can diced green chilies, undrained
1/4 cup flour
1 teaspoon ground coriander
3/4 teaspoon salt
2 1/2 cups chicken broth
1 cup sour cream
6 ounces shredded monterey jack cheese, divided
12 tortillas, 6-inches (or soft taco size)

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.

CHICKEN ENCHILADAS FREEZER MEAL RECIPE



Chicken Enchiladas Freezer Meal Recipe image

These make-ahead green chili chicken enchiladas are great to freeze in bulk, and taste just as good as when they're made fresh! This recipe has been passed down in my family, and I'm honored to share it with you all now!

Provided by Victoria Moore

Time 1h50m

Number Of Ingredients 12

2 large packs of boneless skinless chicken thighs
4 7oz cans of Green Chilis
2 28oz cans of Green Enchilada Sauce
2-3 yellow onions, diced
2 tbsp cumin
1 tbsp oregano
2 tsp salt
1 tsp pepper
2 32oz blocks montery jack cheese
2 20 packs of tortillas
Foil
Disposable Aluminum Pans

Steps:

  • Dice onion and cu chicken into chunks, removing any unwanted fat.
  • Add onion and chicken into a large pot on medium heat.
  • Add seasonings and cook for 30 minutes covered, stirring occasionally.
  • Set up your enchilada rolling station: 2 deep dish baking pans, a plate of grated Monterey jack cheese, a plate with a little milk, tortillas, a clean plate or cutting board for rolling the enchiladas
  • Spread some green enchilada sauce on the bottom of both pans.
  • Roll your enchiladas! The steps are as follows: Take a tortilla and soak it in the plate of milk. Set it on the rolling plate and add some shredded Monterey jack cheese and the chicken enchilada filling. *Add a new tortilla to the milk to prepare for the next one. Roll it up and place it seam-side down on the tray
  • Once the tray is full, spread more enchilada sauce over the tops of the enchiladas. Even it out with the backside of a spoon, and add a little of the leftover milk from the rolling station.
  • Cover the tops of the enchiladas with Monterey jack cheese.
  • From here, either put the lid on and freeze, or bake!
  • If baking, cover with foil and bake at 375°F for 40-50 minutes.

MAKE-AHEAD CHICKEN ENCHILADAS



Make-Ahead Chicken Enchiladas image

This is a wonderful enchilada recipe which I've been making for about 20 years now. It's good and basic and you can add ingredients and spices to suit your taste. For a hassle-free dinner prep, make the filling and assemble the enchiladas a day ahead of time.

Provided by crystalv1olet

Categories     Chicken Enchiladas

Time P1DT1h5m

Yield 6

Number Of Ingredients 10

2 tablespoons butter or margarine
2 large onions, thinly sliced
2 cups diced cooked chicken
½ cup chopped pimento peppers
2 (3 ounce) packages cream cheese, diced
½ teaspoon salt
2 tablespoons vegetable oil, or as needed
12 (6 inch) corn tortillas
⅔ cup heavy cream
1 (8 ounce) package shredded Monterey Jack cheese

Steps:

  • Melt butter in a large skillet over medium heat. Add onions and cook, stirring occasionally, until soft and just beginning to brown, about 20 minutes. Remove from the heat and stir in chicken, pimentos, and cream cheese. Season with salt and set aside.
  • Heat 1/8 inch oil in a small skillet over medium heat. Use tongs to dip 1 tortilla into the hot oil just until it blisters and turns limp, about 3 seconds; do not fry until firm or crisp. Continue with remaining tortillas, stacking them on a plate between paper towels when heated.
  • Spoon about 1/3 cup filling down the center of each tortilla, then roll to enclose. Place enchiladas, seam-side down, in a 9x13-inch baking dish. Cover and refrigerate for up to 24 hours.
  • When ready to bake, preheat the oven to 375 degrees F (190 degrees C).
  • Remove enchiladas from the refrigerator. Spoon cream over top and sprinkle with Monterey Jack cheese.
  • Bake, covered, in the preheated oven for 15 minutes. Uncover and bake until hot and bubbly, about 15 minutes longer.

Nutrition Facts : Calories 626.4 calories, Carbohydrate 30.4 g, Cholesterol 145.8 mg, Fat 44.4 g, Fiber 4.4 g, Protein 28.3 g, SaturatedFat 23.8 g, Sodium 571.6 mg, Sugar 3.3 g

FREEZER CHICKEN ENCHILADAS(COOK'S COUNTRY)



Freezer Chicken Enchiladas(Cook's Country) image

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

1 (29 ounce) can tomato sauce
1/2 medium onion, chopped
3 garlic cloves, minced
1 (7 ounce) can chipotle chiles in adobo
1 teaspoon ground cumin
1 teaspoon coriander
1/4 teaspoon table salt
1/2 cup low sodium chicken broth
1 tablespoon vegetable oil
3 cups cooked chicken, shredded
2 1/2 cups monterey jack cheese, shredded
1/3 cup fresh cilantro leaves, chopped
2 tablespoons canned pickled jalapeno peppers, minced
10 (6 inch) corn tortillas
cooking spray

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

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DAIRY FREE CHICKEN ENCHILADAS - COOK NOURISH BLISS
2020-05-04 Add the olive oil to a large skillet set over medium heat. When hot, add in the onion and jalapenos and cook for about 5 to 7 minutes, until tender. Stir in the garlic and cook for 30 seconds …
From cooknourishbliss.com


HOW TO FREEZE CHICKEN ENCHILADAS - THERESCIPES.INFO
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 …
From therecipes.info


FREEZER CHICKEN ENCHILADAS | RECIPE | FREEZABLE MEALS, FREEZER …
Nov 7, 2017 - Freezer Chicken Enchiladas - Simply assemble your enchiladas ahead of time and freeze. IT GOES STRAIGHT FROM FREEZER TO OVEN! No dishes required!
From pinterest.ca


CHEESY CHICKEN AND BLACK BEAN ENCHILADAS {FREEZER MEAL}
2022-04-20 Heat oil in a large skillet over medium heat. Add onion and garlic and saute 2 minutes. Add chicken and saute 5 minutes, until golden brown and cooked through. Add taco seasoning to the …
From thrivinghomeblog.com


CHICKEN ENCHILADAS {EASY & FREEZER-FRIENDLY} - TWO PEAS & THEIR POD
2022-05-21 Stir in the shredded chicken, green chiles, and ½ cup of the enchilada sauce. Pour a ⅓ cup of enchilada sauce into a 9×13-inch baking dish and spread around to lightly coat the bottom of the …
From twopeasandtheirpod.com


FREEZER MEAL - CHICKEN ENCHILADA CASSEROLE - SWEETPHI
2021-01-19 Combineblack beans, diced tomatoes, sour cream and enchilada sauce and a few seasonings (salt, pepper and cumin) Placeeach layer in a baking dish – Rice, then the chicken, black …
From sweetphi.com


FREEZER FRIENDLY ZUCCHINI AND CHICKEN ENCHILADAS - SMILE …
2016-02-08 Heat olive oil over medium-high heat. Saute garlic, onion and zucchini until soft. Add chicken, corn, salt (to taste), oregano, chili powder, chicken broth, and tomato sauce. Cook for about 5 minutes and remove from heat. Stir in 1/4 cup of the cheese. If you're freezing: Line a baking dish with aluminum foil. Place about 1/2 cup of the chicken ...
From smilesandwich.com


FREEZER MEAL FRIDAY, AS PROMISED CHICKEN ENCHILADAS - I GET READY
The ‘original’ recipe is found on another Andrea’s blog, Simple Organized Living. Check her out, she has lots of great stuff over there. The recipe, with my modifications, is listed below. This recipe makes a …
From igetready.com


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