Pepper Chicken Enchiladas

Serves:
24 enchiladas (Serves 8)
Prep Time:
Total Time:

Just a moment please...

Frozen Chicken Enchiladas: Clean and delicious chicken enchiladas with my favorite homemade enchilada sauce. Plus, instructions on how to freeze these guys perfectly!
Print Recipe

My favorite frozen chicken enchiladas. They have clean, fresh flavors and reheat perfectly plus I use a great homemade enchilada sauce recipe!

Ingredients

2 pounds chicken, shredded
2 large peppers, diced
4 Fresno (red) jalapeno peppers
1 white onion, diced
1 teaspoon cumin
2 tablespoons olive oil
16 ounces tomatillo salsa
Salt and pepper
24 6-8 inch corn or flour tortillas
Vegetable oil, for tortillas
1 pound shredded cheese
Cilantro, garnish
4 8x8 freezer casserole dishes (or 2 9x13 dishes)
Sauce:
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
3 cups chicken stock
1/4 cup chili powder
1 tablespoon cumin
2 teaspoons paprika
1 teaspoon dried oregano
1 teaspoon kosher salt
1 teaspoon black pepper

Directions

For filling:
1) Poach chicken in barely simmering water until just cooked through, 12-15 minutes. Once cooked, drain and let cool slightly. Then shred the chicken.

2) In a large skillet, add a drizzle of oil over medium heat. Add diced onions and peppers and cook until they start to soften, 3-4 minutes. Stir in cumin and season with salt and pepper. Finally stir in shredded chicken and tomatillo salsa. Stir to combine, then remove from heat and set aside.

For sauce:

1) In a medium pot, whisk together butter and flour over medium heat. Keep whisking until the mixture turns a light, tan color, about 5 minutes.

3) Whisk in all the spices and cook for another 30 seconds. Then start whisking in chicken stock in a thin stream. Once stock is whisked in, bring gravy to a slight simmer and cook until it thickens nicely, about 2-3 minutes, whisking occasionally.

TO make Enchiladas:

1) Add 1/4 cup oil to a large skillet over medium heat. Working with one tortilla at a time, let it heat in the oil for 5-10 seconds per side. Then remove tortilla and let drain on a paper towel.

2) Once a tortilla is warmed and flexible, work with one at a time. Fill it with some of the filling and a small handful of cheese. Roll it tightly.

3) Spoon some of the sauce into the bottom of each dish, then start laying in enchiladas. You should get 6 in each dish. Once all enchiladas are in the dishes, divide sauce between the dishes and top each with cheese.

TO Freeze: Let the enchiladas cool completely and then transfer to the freezer on baking sheets (still uncovered). Let the enchiladas freeze uncovered. Then remove them and wrap them tightly in a plastic wrap and a layer of heavy duty foil. Return the dishes to the freezer where they will store great for 4-6 months.

To reheat: Let the dishes thaw in the fridge slowly. Then reheat in a 350 degree F. oven for 25-30 minutes until the enchiladas are hot and the cheese is bubbly in the center. Serve with cilantro, sour cream, etc.