Freezer Chicken Enchiladas
From Cook's Country
Preparing enchiladas can be a multihour, labor-intensive endeavor. There’s the sauce to prep and the filling to cook, and finally, all the rolling. We wanted to find a way to streamline chicken enchiladas and make them freezable so that they could be prepared well ahead of time and stored at the ready. For successful Freezer Chicken Enchiladas, we began by freezing the rolled enchiladas and sauce separately; otherwise they turn into a mushy mess. Spraying the tortillas with vegetable oil cooking spray and briefly heating them helped make them pliant enough to roll easily. We were sure to bake the enchiladas while they were still frozen, as defrosting them led to a dried-out texture once baked. For authentic flavor, we pureed and “fried" the sauce until the flavor and color had intensified. Most Mexican sauces are prepared in this fashion.
Serves 4 to 6
Use leftover cooked chicken or a store-bought rotisserie chicken 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.
The recipe you requested is for
Members Only.
Start Your 14-Day Free Trial Membership
Every Recipe. Every Rating. Every Video from
Every Magazine & Every Episode!
- 8 years of Cook’s Country Foolproof Recipes
- Complete Cook’s Country TV Video Library
- 2,900+ Equipment Ratings and Ingredient Taste Tests
- Step-by-Step Technique Photos
- Save Favorites, Create Menus, Print Shopping Lists
-
HOW TO COOK
When is an Avocado Ripe? -
EQUIPMENT
Broiler-Safe 13 by 9-Inch Baking Dishes -
EQUIPMENT
Nonstick Skillets
