Monday, January 9, 2012

Chicken Enchiladas - More Adventures in Freezer Cooking

I love Mexican Food!  It seems like I love it even more when I'm pregnant and that gave me a perfect excuse to try out these chicken enchiladas!  My husband is not really a fan of Mexican food, but he humors me every now and then and even he seemed to enjoy these.  The best part is that I have another tray of them in the freezer ready for next month!

4 boneless chicken breasts, cooked and cubed/shredded
2 Tablespoons butter
1/2 large onion, chopped
1 clove garlic, minced
1 - 16 oz. can diced tomatoes, undrained
1 - 8 oz. can tomato sauce
1 - 4 oz. can diced green chiles, drained (I only used half a can since we don't like things too spicy)
1 teaspoon sugar
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
12 corn tortillas (We used flour because I like them better)
1 1/2 cups sour cream
4 cups grated Monterrey Jack cheese

Enchilada Sauce:  Melt butter in a medium saucepan and saute onion and garlic in butter until tender.  Add tomatoes, tomato sauce, green chiles, sugar, cumin, salt, oregano, and basil.  Simmer on stovetop about 20 minutes, until heated through and seasonings are well-blended.

To assemble enchiladas - dip each tortilla in sauce.  Fill enchiladas with chicken and 2 Tablespoons cheese.  Then, roll up and place seam side down in a 9x13 baking dish. 

Blend sour cream into remaining enchilada sauce.  Pour sauce over the enchiladas and then sprinkle with remaining cheese.  Bake uncovered at 350 degrees for 40-50 minutes, until sauce is bubbly and cheese is melted.

(If you're planning to freeze them and you don't want to tie up a dish, line the dish with aluminum foil and then plastic wrap.  Make sure it is enough to cover the bottom, sides, and top of the meal.   After the enchiladas cool, seal the plastic wrap tightly, then seal the aluminum foil layer.  Freeze the meal in the dish.  After it's frozen, you can put your meal into a freezer bag and save yourself a dish.)

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