Make and Freeze Chicken Enchiladas

I saw this recipe on Studio 5 (a local TV show) today, and just had to try it. The recipe makes enough for three 6-serving dinners, which is perfect for making meals ahead of time and freezing them for later. This was such a big hit, and I must say that the recipe is a good one! These were so yummy; good thing I made more so I can have it again next week! :) 

I also snatched their picture, because it looks so much better than the ones I took!
Make and Freeze Chicken Enchiladas

  • 3 lbs. boneless, skinless, chicken breasts
  • 1 16 oz. jar mild salsa
  • 1 15 oz. can refried beans
  • 4 cups shredded cheddar cheese, divided
  • 1-2 cans prepared enchilada sauce
  • 15-20 flour tortillas, soft taco size
  1. In a crock-por, combine chicken breasts and salsa. Let misture cook over medium heat for about 6 hours, or 4 hours over high heat. The chicken is done when it can be shredded apart with a fork.
  2. Take chicken out of crock-pot and shred the meat (I used two forks to do this). Return the shredded meat to the juices accumulated in the crock-pot.
  3. To the chicken, add refried bean, 2 cups cheese, and enough enchilada sauce to make a little sauce. The mixture should be easily spoon-able and not too thick.
  4. Spray a 2-quart casserole dish with non-stick cooking spray. Spread enchilada sauce in the bottom of the pan.
  5. Coat one tortilla with enchilada sauce and spoon about 1/3 cup of chicken mixture onto the middle of the tortilla. Roll the tortilla (like a cigar) to loosely hold the mixture in. Repeat with remaining tortillas to fill pan. Pour a little enchilada sauce over the top to ensure the tortillas will not dry out. Sprinkle cheese down the center of the enchiladas.
  6. If fresh, cook the enchiladas at 350 degrees Fahrenheit for 30 minutes, or until the cheese is melted and sauce is bubble. If frozen, bake at 350 degrees Fahrenheit for 1 hour, covered, and 30 minutes, uncovered.
Servings: Three, 6-person servings
Prep time: 30 minutes active, 5-6 hours inactive

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