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

1/2 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 of 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

– 1/2 cup (2 ounces) chopped onion

– half cup (2 ounces) chopped green bell pepper

– half of cup (2 ounces) chopped purple bell pepper

– 1 teaspoon chili powder

– 1 teaspoon ground 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) floor 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 cook dinner in a skillet till browned. Shred the chicken once cooked.

– Make the Enchilada Sauce: In a saucepan, mix the enchilada sauce elements (e.g., tomato sauce, chili powder, cumin) and simmer till thickened.

– Assemble the Enchiladas: In a large 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 until heated via.

Filling Preparation:

– Seasoned Black Beans: In a saucepan, combine 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 till softened.

– Sweet Corn: Steam or grill candy corn kernels until tender.

– Chopped Cilantro: Finely chop fresh cilantro for garnish.

– Shredded Cheese: Use a blend of cheddar, mozzarella, or Monterey Jack cheese for a classic enchilada flavor.

– Assembling the Enchiladas

Step 1: Prepare the filling

Cook the chicken and shred it. In a big bowl, mix the chicken, salsa, cheese, onions, and spices. Mix properly.

Step 2: Assemble the enchiladas

Place a corn tortilla on a flat floor. Spread about half cup of the filling down the center of the tortilla. Roll up the tortilla tightly and place it seam aspect down in a greased 9×13-inch baking dish.

Step 3: 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 till the cheese is melted and bubbly.

Step 4: Freeze the enchiladas

Let the enchiladas cool utterly. Wrap every enchilada individually in plastic wrap. Place the wrapped enchiladas in a freezer-safe container or bag. Freeze for up to three months.

Freezing Instructions

– Baking earlier than Freezing

Baking before Freezing

1. Preheat oven to 350°F (175°C).

2. Assemble enchiladas in accordance with recipe.

3. Bake for 20-25 minutes, or till heated via.

4. Let cool utterly.

5. Wrap each enchilada tightly in plastic wrap.

6. Place enchiladas in a freezer-safe bag or container.

7. Freeze for as much as 3 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 up to 2 months.

Thawing and Reheating Instructions

– Baking from Frozen

Thawing and Reheating Instructions

– Baking from Frozen

1. Remove the foil from the enchiladas.
2. Place the enchiladas in a baking dish and canopy them with foil.
3. Bake the enchiladas at 350 degrees Fahrenheit for forty five minutes, or until they’re heated through.
4. Remove the foil and bake for a further 10-15 minutes, or until they’re golden brown.

Microwaving

1. Remove the enchiladas from the freezer and place them on a microwave-safe plate.
2. Microwave the enchiladas on excessive for 2-3 minutes, or till they’re heated through.

Stovetop

1. Remove the enchiladas from the freezer and place them in a skillet over medium warmth.
2. Cook the enchiladas for 5-7 minutes per side, or till they’re heated by way of.

– Reheating from Thawed

Once the chicken enchiladas are thawed, they are often reheated within the microwave, oven, or on the stovetop. To reheat in the microwave, place the enchiladas on a microwave-safe plate and cover them with a humid paper towel. Microwave on high for 2-3 minutes, or till heated via. To reheat within 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 heat. Add the enchiladas to the skillet and prepare dinner for 5-7 minutes per facet, or till heated by way of.