Creamy chicken enchiladas: Easy freezer meal

Creamy chicken enchiladas: Easy freezer meal

It is simply life-saving to have frozen meals on hand for busy days, and making 4 pans (this recipe makes 4 pans) hardly takes more time than making one. You can also purchase the bulk meat packages that typically cost less per pound, making batch cooking more economical.

These creamy, cheesy, filling and nutritious enchiladas are so economical, especially when served with rice and beans, and delicious! Your family will love them!

You will need 4 large aluminum foil pans for this recipe, or 3 plus your regular casserole dish if you plan to use one immediately. Each pan will contain about 16 enchiladas and amply serve 8. 

 

 

 

Ingredients:

  • 4 lb. boneless, skinless chicken breasts
  • 2 onions
  • 1/2 cube butter
  • 1/2 c. flour
  • 3 c. chicken broth
  • 24 oz. sour cream
  • 2 c. shredded cheddar
  • 2 c. shredded monterey jack
  • 1 small can green chiles
  • 1 T. garlic powder
  • 1 T. salt
  • 1 T. chili powder
  • 1 T. cumin
  • approximately 64 tortillas

 

 

Instructions:

  1. Fill your crockpot with 4 lbs boneless, skinless, chicken breasts and 2 diced onion in the morning. Four hours later, shred the mixture, also slicing it into more manageable bites for children.
  2. Melt 1/2 cube butter in a medium saucepan; stir in 1/2 c. flour to make a roux, stir and cook until bubbly, and gradually whisk in 3 c. chicken broth then bring to boiling, stirring frequently.
  3. Remove shredded chicken to a large mixing bowl. Add the roux mixture, 24 oz sour cream, 2 c. shredded cheddar cheese, 2 c. monterey jack cheese, 1 small can diced green chiles, 1 T. garlic powder,  1 T. salt, 1 T. chili powder and 1 T. cumin, and mix thoroughly.
  4. Heat a stack of flour tortillas briefly in the microwave so they won’t crack during rolling.
  5. Spread a few spoonfuls of filling down the center of each warmed tortilla, then roll it up.
  6. Fill the pan (if you are using an aluminum foil pan) with enchiladas, top with shredded cheddar, label and freeze.
  7. If you are using freezer bags, fill a cookie sheet with the enchiladas, wrap with plastic and freeze until they will hold their shape–then fill the freezer bags with the right amount for your family.
  8. Label with their name and cooking instructions: thaw in fridge for at least 8 hours, then bake at 350 degrees in a foil-covered pan for 30 minutes, removing the foil the last ten minutes to let the tops crisp. Top with cheese, and let melt.

 

 

This isn’t a spicy recipe at all. My husband likes to top his enchiladas with jalapenos before eating. You may want to stir them in if you like a spicier enchilada, or add some cayenne pepper.

Vary this recipe by adding corn or black beans, or smothering it in salsa verde. I always serve it with salsa, rice and beans, and when we have guests and during avocado season, we love it topped with guacamole, sliced green onions and olives.


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