FREEZER ENCHILADAS RECIPES
FREEZER ENCHILADAS RECIPE - FOOD.COM
You can use your own enchilada sauce or a commercial version in this recipe. Note that you won’t need 1 1/2 cups of the cheese until you bake the enchiladas. Serve with avocado, pickled jalapeños, shredded lettuce, and/or sour cream. Adapted from Cook's Illustrated.
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 10 enchiladas, 5 serving(s)
Number Of Ingredients 6
Steps:
- Adjust oven rack to middle position and heat oven to 300 degrees.
- Combine 3/4 cup enchilada sauce, chicken, 1 cup cheese, cilantro, and olives.
- 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.
- Place remaining sauce in freezer-safe 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.
- 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.
- 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.
Nutrition Facts : Calories 544.1, FatContent 31.3, SaturatedFatContent 13.6, CholesterolContent 106, SodiumContent 1630.3, CarbohydrateContent 30.7, FiberContent 4.9, SugarContent 2.4, ProteinContent 35.4
FREEZER FRIENDLY BEEF ENCHILADA CASSEROLE RECIPE - FOOD.COM
This layered enchilada dish freezes well and has great flavors. If desired, you can quickly fry the tortillas for 1-2 seconds per side in 3 to 4 tablespoons vegetable oil over medium heat before adding to the dish. Make sure to thoroughly drain excess oil after frying.
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 1 9x13 dish, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Brown meat and onion in large skillet.
- Meanwhile, prepare sauce: In medium bowl, combine red and green enchilada sauces, sour cream and cream or milk. Whisk together until well blended and smooth.
- Drain meat and return to pan. Add dry taco seasoning, salt, pepper, green chiles, green chile salsa, and water. Mix well, cover, simmer for 15 minutes. Check to see that most of the water has been absorbed, but do not allow the meat to become dry. Adjust seasonings if needed.
- In foil and plastic wrap lined 9x13 baking dish, pour 3/4 cup of sauce on bottom of dish to cover. Place half of the tortillas in single layer on sauce. Top with half meat mixture, the sprinkle with cheese. Repeat tortilla/meat/cheese layers. Pour remaining sauce over layers and top with cheese. Cool enchiladas completely. Wrap and freeze.
- To serve, thaw completely and bake at 350 degrees for 18 to 20 minutes until cheese is bubbly and heated through.
- Serve with lettuce, tomato, guac, sour cream if desired.
Nutrition Facts : Calories 707, FatContent 43.4, SaturatedFatContent 23.3, CholesterolContent 154.8, SodiumContent 1882.3, CarbohydrateContent 36.7, FiberContent 5.4, SugarContent 4.7, ProteinContent 43.3
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