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Freezer Chicken Enchiladas

Source of Recipe


Cook's Country, February/March 2006






List of Ingredients



• 1 (29-ounce) can tomato sauce
  
• 1/2 medium onion, chopped
  
• 3 cloves garlic, minced
  
• 1 canned chipotle chile in adobo sauce
  
• 1 tsp cumin
  
• 1 tsp coriander
  
• 1/4 tsp salt
  
• 1/2 cup low-sodium chicken broth
  
• 1 Tbsp vegetable oil
  
• 3 cups shredded cooked chicken
  
• 2-1/2 cups shredded Monterey jack cheese*
  
• 1/3 cup chopped fresh cilantro
  
• 2 Tbsp minced canned pickled jalapeños
  
• 10 (6-inch) corn tortillas
  
• Cooking spray
  






Instructions



1. To make ahead:
   Blend tomato sauce, onion, garlic, chipotle, cumin, coriander, salt and broth in blender until smooth. Heat oil in large nonstick skillet over medium heat until shimmering. Add tomato mixture, bring to boil, reduce heat to medium-low, and simmer until mixture is reduced to 3-1/2 cups, 8 to 10 minutes. Transfer to bowl and refrigerate until cool, about 1 hour.
   
   
2. Adjust oven rack to middle position and heat oven to 300° F. Toss 3/4 cup sauce with chicken, 1 cup cheese, cilantro and jalapeños.
   
   
3. 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.
   
   
4. 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, then in foil. Freeze for up to 2 months.
   
   
5. When ready to serve:
   Adjust oven rack to middle position and heat oven to 350° F. Defrost enchilada sauce in microwave on defrost setting, about 12 minutes. Coat a 13- x 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** at table.
   
   Serves 4 to 6
   
   






Final Comments


* 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.