I just posted about our freezer meals for this month via Crockpot365, and now I would like to share one of our own favorites. We love Mexican food around here and enchiladas are a super easy (though not always super fast) meal. As I mentioned in my post for Honey Djon Chicken Strips, one way we plan ahead for meals is by making extra and freezing it. When I did my shopping for my freezer meals, I figured the enchiladas would be a great candidate for this.
Prep Time: 1 hr 15 minutes (I made 4 pans!)
Cook Time: 15min if non-frozen; 30min covered + 15min uncovered if frozen
Ingredients:
- 2 lbs chicken breasts
- 1 pk [30 ct] Mission yellow* corn tortillas
- 3 pouches Frontera Green Chile Enchilada Sauce
- 3 pouches Frontera Red Chile Enchilada Sauce
- 3 bags Mexican style shredded cheese
*the yellow ones are much easier to roll without breaking apart
**Variations: For [1] 7×11 pan (6 enchiladas) use 1-2 chicken breasts, ~1 of each sauce, & desired amount of cheese. For [1] 9×13 pan (10-12 enchiladas) use 1 lb chicken, 2 of each sauce, and 1 bag cheese.
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| {I love my cute little helpers!} |
Directions:
Cook chicken completely and cut into bite size pieces. {This took me 45 minutes people!} Line pan with a thin layer of the enchilada sauces.
EDIT: the last time we did this we shredded the chicken instead of cutting it up which saved some time!
Next, heat tortillas (abt. 5 at a time) in microwave so that they don’t fall apart when you roll them. Add a small amount of chicken and cheese to each tortilla, one at a time, roll, and place rolled-side down in pan. Cover torillas w/ sauce & top with cheese. {I left a small amount of each sauce after my first pan to use on the other batches, but if you’re only doing 1 batch, you can use it all if you want.} Bake for 15 minutes & top with any remaining sauce .
And here are my other three pans I finished while the pan for our supper was baking 🙂 I could only fit 5 in the foil pan, but that’s just right for us…
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| we found out they need about a lot longer when they’re frozen! |
