• On Oct, 17, 2024
•  ladyrecipes
•  Recipes

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 blend, 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.seventy five ounce) can condensed cream of chicken soup

1/2 cup sour cream chicken enchiladas easy 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

– half cup (2 ounces) chopped green bell pepper

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

– 1 teaspoon chili powder

– 1 teaspoon ground cumin

– half of 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) 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
• 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 in a skillet till browned. Shred the chicken as soon as cooked.

– Make the Enchilada Sauce: In a saucepan, combine the enchilada sauce components (e.g., tomato sauce, chili powder, cumin) and simmer until 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 through.

Filling Preparation:

– Seasoned Black Beans: In a saucepan, combine black beans, cumin, chili powder, and salt. Simmer till heated through.

– Bell Peppers and Onions: Sauté diced bell peppers and onions in olive oil until softened.

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

– Chopped Cilantro: Finely chop contemporary cilantro for garnish.

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

– Assembling the Enchiladas

Step 1: Prepare the filling

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

Step 2: Assemble the enchiladas

Place a corn tortilla on a flat surface. Spread about half of 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 three: Bake the enchiladas

Preheat the oven to 350 degrees F (175 levels 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 4: Freeze the enchiladas

Let the enchiladas cool utterly. Wrap each enchilada individually in plastic wrap. Place the wrapped enchiladas in a freezer-safe container or bag. Freeze for as much as 3 months.

Freezing Instructions

– Baking before 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 every 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 much as 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 45 minutes, or until they’re heated by way of.
4. Remove the foil and bake for a further 10-15 minutes, or till 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 high for 2-3 minutes, or till they’re heated by way of.

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 facet, or till they’re heated through.

– Reheating from Thawed

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