Freezer Chicken Enchiladas Recipe 455

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.

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.

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.

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.