I'm heading to New York in a few days to attend the BlogHer conference, and although my husband can whip up a quick pasta, and has the local pizza place on speed dial, I like to make sure there are snacks, staple items, and a few other meal options available whenever I'm out of town.
We normally have Mexican food one night a week and the little kids love cheese quesadillas, but I wanted to have something ready for the others to enjoy too, so I made enchiladas.
I want to share the recipe first, and then I have a few tips for freezing dishes.
Mom Made Chipotle Chicken Enchiladas
(recipe provided by MomSelect and GLAD)
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, crushed
- 1 can (4.5-ounces) diced chilies
- 1 rotisserie chicken (store-bought), picked of its meat
- 1 tablespoon chipotle chili powder
- 1 teaspoon chili powder
- 1 jar (16-ounces) salsa
- 1 can (28-ounces) enchilada sauce
- 12 corn tortillas
- 1 cup shredded cheddar cheese
- Preheat the oven to 350 degrees.
- In a large skillet, heat the oil over medium-high heat. Add the onions and garlic and saute until soft, about 3 minutes. Add the chilies, chicken, chili powders and salsa to the skillet and stir to combine all the ingredients. Allow to simmer, about 5 minutes to meld the ingredients. Remove the pan from the heat to assemble the enchiladas.
- Soften the tortillas in a microwave oven for about 30 seconds on high.
- Coat the bottom of a casserole pan with some of the enchilada sauce. Then place the rest of the sauce in a shallow pie pan. Dip a tortilla into remaining sauce and then fill with about 1/4 cup of the chicken mixture. Fold the tortilla over the filling and place seamside down in the casserole dish. Repeat with the remaining tortillas.
- Pour the remaining sauce over the tortillas and then sprinkle the top with the cheese.
- Bake for 20 minutes, until cooked through and the cheese has melted.
We enjoyed them for dinner, then I popped the remaining filling into a Glad FreezerWare™ Container for my husband to re-heat one night next week.
I did a lot of research about freezing enchiladas. There was a lot of discussion on forums as to whether the enchiladas went mushy when thawed and re-heated, and also about the quality of the tortillas, some found they became a little dry around the edges.
I then looked into the possibility of freezing everything individually, so that once thawed, the enchiladas could be assembled and baked in the oven. I only need my frozen meal to last about a week which means that my tortillas didn't need to be frozen as they'll last quite well in the refrigerator, however if you were wanting to freeze the meal for longer, then remove the tortillas from the bag and place waxed paper between the portions you would need for your meals. Place the tortillas back into the bag, seal, and pop into the freezer. When you need to thaw some for a meal bring out just those that you need between the waxed paper, and place in the refrigerator the day before you need them. If they feel like they may crack when rolling the enchiladas, just pop them into the microwave for 30 seconds.
I only needed to freeze the leftover filling so I placed that into my Glad FreezerWare™ Container. I also wanted the directions for assembling and heating the enchiladas handy so my husband would know exactly what to do so I wrapped them in a piece of Glad Press 'n Seal® and popped that into the container with the filling before putting it in the freezer. This way my recipe card wouldn't be ruined.
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