Freezer Enchiladas Recipes

FREEZER CHICKEN AND ADOBO ENCHILADAS

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.

FREEZER MEAL :: CHICKEN ENCHILADAS

Steps:

• mix chicken and chilies in a bowl. set aside.
• heat soup to a boil and add sour cream and 1/2 cup of grated cheese, and stir until smooth.
• stir 3/4 cup of soup mixture into chicken mixture.
• dip each tortilla into soup mixture. fill with 1/4 cup of chicken mixture, top with a sprinkling of cheese, and roll up. place in a 9×13 baking dish.
• repeat until all the chicken mixture is gone. put extra cheese on the top of all the rolled enchiladas.
• bake at 350 for 30 minutes or until bubbly. enjoy!
• *if freezing, place enchiladas in a freezer-safe dish. cover with tin foil after topping with extra cheese. freeze. to bake, remove from freezer and let thaw in fridge all day. bake as normal. if you do NOT remember to remove from freezer, add more time to baking when baking from frozen - bake for 45-60 minutes, instead of 30.

FREEZER FRIENDLY BEEF ENCHILADAS

Steps:

• First you will add all seasonings to ground beef while browning on medium heat.
• After you drain the meat, add it back to the pan.
• Next, toss the meat in about 1/4-1/2 cup of enchilada sauce. Just enough to coat the meat.
• Now you will heat the corn tortillas in the microwave. (About 5-10 seconds per tortilla in the microwave.)
• Coat the bottom of the disposable pans in enchilada sauce.
• Place a spoonful of meat in center of corn tortilla, roll the filled tortilla, and place in the disposable pan.
• Once the pan is full, top all enchiladas with enchilada sauce. Be generous.
• - Stop here. Wrap top of pan in foil, and add top, and place in freezer. When you are ready to bake, allow the enchiladas to thaw. Bake on 350 for 15 minutes, then add the cheese. Bake for an additional 5-10 minutes, or until the cheese is nice and melted. If you don't have time to thaw - Remove top from pan, but leave foil on. Bake on 350 for 30-45 minutes, or until enchiladas are heated through. Add cheese on top of enchiladas, and bake for additional 5-10 minutes.
• Bake enchiladas on 350 for about 15 minutes.
• Pull the enchiladas from the oven, and top with cheese
• Put the enchiladas back in the oven, and bake for an additional 5-10 minutes.
• Allow cooked enchiladas to sit for at least 5 minutes.
• Enjoy! Feel free to add any toppings you desire. My family loves to add sour cream and green onions

CHICKEN ENCHILADAS- FREEZER FRIENDLY

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.

FREEZER ENCHILADAS

Steps:

• Adjust oven rack to middle position and heat oven to 300 degrees.
• Combine 3/4 cup enchilada sauce, chicken, 1 cup cheese, cilantro, and olives.
• 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.
• Place remaining sauce in freezer-safe 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.
• 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.
• 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.