Chicken + Veggie Enchiladas (freezer friendly)

Chicken + Veggie Enchiladas

Chicken + Veggie Enchiladas

There’s nothing worse than coming home after a long day, opening up the fridge and finding nothing to eat for dinner. Sometimes life just gets busy and you don’t have time to prepare, but that doesn’t mean you need to go to McDonalds or order an extra large pizza. That’s where freezer meals come into play. Freezer meals are the BEST.

I have a handful of freezer recipes on stock at any given time because I am unprepared for meals at least once a week. I haven’t added most of my freezer recipes to the blog yet (breakfast burritos and turkey burritos), but Hidden Veggies Tomato Sauce is up and live for your viewing and eating pleasure. That sauce has become a staple in my freezer. It saves me when I’m out of fresh veggies – I can just reheat it and add it to some pasta for a quick and secretly nutritious dinner. You can also easily amp it up and create a well rounded meal, such as my Healthier Baked Penne with Turkey Meat Sauce.

Ok, ok, back to the enchiladas. What I typically do is make a big batch of the filling mixture, and use 1/2 of it for a fresh enchilada dinner and use the other 1/2 for freezer enchiladas. For example, I sometimes use collard greens instead of tortillas to make the fresh option (Collard Greens Chicken & Veggie “Enchiladas”). I haven’t tried freezing collards before, so if you try it let me know how it turns out!

This recipe is super simple and pretty fool proof thanks to rotisserie chicken and store bought enchilada sauce. If you’re trying to be more conscious of the ingredients you consume from store bought products like sauce, make sure to read the label before you purchase. I had to scan the shelf for a few minutes before I found a sauce that had no added sugar, no weird un-pronounceable ingredients, etc. I found Las Palmas Enchilada Sauce to be the best option at my local Safeway.

Ingredients:

  • 1 rotisserie chicken, shredded
  • 1/2 yellow squash, diced
  • 1/2 red pepper, diced
  • 1/2 white or yellow onion, diced
  • 2 10oz. can of enchilada sauce
  • 1/3 cup shredded cheddar cheese
  • Enchilada tortillas, or regular tortillas cut in half
  • Oil of choice (I used avocado oil)
  • 1/2 tsp. cumin
  • 1/2 tsp. cayenne
  • Salt & pepper to taste
  • Sliced or diced tomato for garnish
  • Oven safe pan OR aluminum dish trays for freezing
  • **Like I said above, this will make a lot of enchiladas! Depending on the size of the pan you are using, you will likely need to cook it in batches or use multiple pans. Consider serving some fresh, and freezing the rest.

Instructions:

  • Chicken mixture: Place a pan on the stove over medium to medium-low heat. Add about 1 tbsp oil to the pan.
    • Once warm, add squash, peppers and onions, and cook until soft – about 5 minutes.
    • Add the shredded chicken to the pan and pour in 1 can of enchilada sauce. Mix everything together well, and simmer for another 5 minutes. Season with cumin, cayenne, salt and pepper to taste.
  • Spoon about 2-4 spoon-fulls of the chicken mixture into tortilla (depending on the size of your tortillas) and roll into enchiladas. Place into an oven safe dish if cooking right away OR in to an aluminum dish tray. You may need to cut some of the enchiladas in half to fill in gaps in the pan.

Freezer safe enchiladas

  • SERVING FRESH:
    • Preheat oven to 350 degrees.
    • Pour remaining can of enchilada sauce on top of the rolled enchiladas, sprinkle with cheese and garnish with sliced tomatoes (as pictured above).
    • Bake in the oven until cheese is melted, about 15 minutes.
    • Top with fresh cilantro if you have it.
  • FREEZING:
    • Do not add remaining sauce or cheese to the enchiladas.
    • Place a lid on the un-cooked enchiladas and store in the freezer. I don’t like to leave them in there longer than a month.
    • When ready to cook:
      • Preheat oven to 350 degrees
      • Remove from freezer
      • Pour remaining can of enchilada sauce on top of the rolled enchiladas, sprinkle with cheese and garnish with sliced tomatoes (as pictured above).
      • Bake in the oven until cheese is melted and stuffing is heated through, about 30 minutes.
      • Top with fresh cilantro if you have it.
  • ** I like to write the cooking instructions on my freezer safe containers to make reheating easy (yes I know I spelled enchiladas wrong on the container – oops). I usually write the name of the dish, cooking instructions, and the extra ingredients needed.

Chicken and Veggie Enchiladas

 

Happy munching : )

**This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of.

 

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