Chicken Enchladas

I have been making this shredded chicken enchilada ever since we got married and its always been a favorite of ours. I also make a vegetarian version as well: omit the chicken and double the veggies. It reheats well, my husband loves taking it to work with him because the enchilada keeps the rice moist. Before our son was to be born, I looked into freezer cooking. It's where you do a lot of the prep in advance and freeze the meal for later. I figured that with a newborn and a toddler, this might be a very good idea. But after looking a many recipes, I was disappointed because I found that way too much is going in the freezer: a can of beans, sauteed veggies, etc. I don't like mushy vegetables, and figured that to saute some bell peppers  and open up a can a beans takes close to no time. So I decided to take one of our favorite meals and just freeze the chicken. And it worked like a charm. I make the chicken in the crock-pot and also made my own enchilada sauce (you can purchase it canned in the Mexican aisle of your grocery store). 

Enchilada Sauce Recipe:

2 (8oz.) cans tomato sauce

1 cup water, or more if needed

1 can (4.5oz.) chopped green chiles, drained

1/2 package (1.25oz.) taco seasoning mix

1 Tbsp. chili powder

1 Tbsp brown sugar

Add all ingredients and heat in skillet, let simmer for about 10 minutes. Depending on your taste, you can add more taco seasoning or brown sugar. Or add a dash of cayenne pepper for more heat!

~~this makes a lot of Enchilada Sauce...since I knew I was going to make this for the freezer I used half to cook the chicken in, and the rest I froze so that it would be ready for our future enchilada night.

I put 5 lbs of chicken breast in the crock pot with half the enchilada sauce, and simmered on low for 6-7hrs.

Once the chicken cooled, I shredded the chicken (with my hands, found this is the fastest way, or with 2 forks if you prefer to be more civilized). I then separated the chicken evenly into 5 freezer bags. You can use this shredded chicken for other dishes too: tacos, burritos, tostadas, quesadillas, etc.

(If you want a fresh meal, just do 1-2 lbs of chicken breast, and once you have your chicken breast shredded, stuff your tortillas, and pop it all in the oven.)

The frozen ingredients

The fresh ingredients

saute, saute, saute

Adding the thawed chicken, beans, and enchilada sauce

Topping it all with cilantro, my favorite herb

Don't forget to save some enchilada sauce for the bottom of your pan
 and to pour on top at the end.

Stuffing the tortillas

Put the rolled tortillas seam down (so that they don't unwrap)

That's all I make for our family. Enough for dinner
and some leftovers for lunches.

Pour the remaining enchilada sauce on top.

Cover with cheese, the more the better ;)

Bake for 20 minutes

Enchilada Recipe:
1-2 lbs. shredded chicken
1 bell pepper, sliced
1/2 medium red onion, sliced
1 can of beans (black or pinto)
1 zucchini, halved and sliced -optional
1 cup of corn, frozen or canned -optional
1 pack of wheat tortillas, soft taco size
handful of cilantro, plus 2 Tbsp for cilantro lime rice
2 cups of enchilada sauce from above or a 1 10oz. canned enchilada sauce

1. Saute bell pepper, zucchini and onions in olive oil for a few minutes. Add beans, (corn), shredded chicken, and enchilada sauce. DON'T forget to reserve some enchilada sauce for the bottom of your pan, and some to pour on top at the very end. Top with cilantro. Cook all the ingredients together for a few minutes for the flavors to infuse.
2. Stuff the tortillas with about 1/4 cup of the filling. Roll them up and put seam down in prepared pan. Top with remaining enchilada sauce and cheese.
3. Bake in preheated oven at 350F for 15-20 minutes or until cheese is melted.

While the enchiladas are in the oven I make some Lime Cilantro Rice (Chipotle's copycat recipe):
1 cup white rice
1 Tbsp. butter
1 lime, juiced
3 Tbsp. cilantro, chopped
salt to taste

1. Bring 2 cups of water and salt to a boil, add rice. Simmer for about 10-15 minutes or until all the water has been absorbed.
2. Fluff up rice and add cilantro and lime juice. Add more to taste if necessary.

End Result: YUM!

This seems like a lengthy post, but it all comes together quickly! Hope you give it a try and ENJOY!!