Our last day of Dinner in this 4 Weeks to Fill Your Freezer challenge was a pretty big hit!
I don’t make enchiladas very often, I don’t know why. But these Red Chicken Enchiladas were pretty good. Then again, we’re huge fans of Mexican food.
To start, I cooked some frozen chicken in the slow cooker. Each batch (I doubled it) uses a pound of chicken, and the piece I had was about 1.5 pounds… close enough!
Once the chicken finished, I shredded it in my KitchenAid mixer and added half the enchilada sauce, all the cheese, the beans, and the green chiles.
Next is just filling and rolling the tortillas! I’m a nerd and use a simple food scale to measure out exactly how much mixture to put in; but I’d say about a 1/3 cup will do.
I doubled the recipe, so I used two 9×13 pans to fit all 16 enchiladas. Once they were all rolled, I poured the rest of the enchilada sauce on top and baked the one we were going to eat that night. The other one was covered in aluminum foil and put in the freezer.
We served our enchiladas with some frozen corn and it made a good meal! Spanish rice would be a nice option, too. You can also top your enchiladas with sour cream, salsa, guacamole, or other favorite toppings. We were pretty simple.
Overall, I’m pretty happy with how all my freezer dinners turned out! Most of them were put in the freezer instead of being eaten that night, so we have a large amount to eat next month. If you missed any recipes, scroll down to find the entire list so far!
How’s your freezer cooking going? Leave a comment and let me know!
- 1 pound boneless skinless chicken breasts, cooked and shredded
- 2 cups shredded cheddar cheese
- 8 flour tortillas
- 2 cans red enchilada sauce
- 1 7-ounce can green chiles
- 1 can black beans, drained and rinsed
- Preheat the oven to 350 degrees.
- In a large bowl, mix together the chicken, cheese, green chiles, black beans, and one can of enchilada sauce.
- Use a 1/3 cup to scoop the mixture onto a tortilla, then roll up, leaving both ends open. Place seam-side down on a 9x13 dish.
- Once all tortillas are rolled, pour the other can of enchilada sauce over top.
- Bake for 25-30 minutes until hot and bubbly. Serve with corn, Spanish rice, or other desired toppings.
This recipe easily doubles if you want to turn this into a freezer meal! Prepare in the same way but in a foil 9x13 dish and do not bake. Cover with aluminum foil and write the baking instructions on top.
Other Posts in “4 Weeks to Fill Your Freezer” Series
–4 Weeks to Fill Your Freezer Week 1- Breakfast
–Whole Wheat Waffles (Day 1)
–Banana Bread Baked Oatmeal (Day 2)
–Breakfast Burrito Packs (Day 3)
–Morning Glory Muffins (Day 4)
–Healthy Breakfast Sausage Balls (Day 5)
–4 Weeks to Fill Your Freezer Challenge Week 2- Lunch
–Freezer Ham and Cheese Pockets (Day 6)
–Slow Cooker Mexican Burritos (Day 7)
–Pepperoni Pizza Pockets (Day 8)
–Santa Fe Chicken Frozen Lunches (Day 9)
–Cream Cheese Chicken Chimichangas (Day 10)
–4 Weeks to Fill Your Freezer Week 3- Dinner
–Freezer Friendly Baked Penne (Day 11)
–Turkey Chili (Day 12)
–Freezer Sloppy Joes (Day 13)
–Slow Cooker Chicken Fajitas (Day 14)
–Red Chicken Enchiladas (Day 15)
–4 Weeks to Fill Your Freezer Week 4- Snacks/Dessert
–Peanut Butter Energy Bites (Day 16)
–Cinnamon Banana Muffins (Day 17)
–Pumpkin Chocolate Chip Bread (Day 18)
–Freezer Chocolate Chip Cookies (Day 19)
–Carrot Cake Cookies (Day 20)