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
- 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.
- 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.
- 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.
- Spray a 2-quart casserole dish with non-stick cooking spray. Spread enchilada sauce in the bottom of the pan.
- 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.
- 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.
Prep time: 30 minutes active, 5-6 hours inactive
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