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Let me start by saying, I felt like such a badass today! I simultaneously made dinner and prepped freezer enchiladas... with a baby! While on Corona-lockdown!
Okay, now that that's out of the way. Freezer enchiladas. Pictures coming soon.
Shredded chicken
Enchilada sauce (I prefer green, but that's just me)
Cheese
Tortillas
Pop open your enchilada sauce. Pour a little sauce in the bottom of your pan and also mix a little bit into the chicken. Spread some chicken along the middle of a tortilla (just like you would for a burrito, but pretty much to the ends). Sprinkle with shredded cheese. Roll up like a burrito, but with the ends open. Put in saucy pan with the seam down or to the side so it won't unroll. Repeat. Once all of your enchiladas are nestled together in the pan, pour more sauce over the top. Sprinkle with more shredded cheese.
For immediate consumption: bake for 15 minutes at 400° then broil for about 5 minutes to crisp up the cheese on top.
To freeze for later: wrap with plastic wrap and aluminum foil, pushing them close to the surface of the food to remove as much air as possible. Defrost in the fridge before eating, then follow the directions above.
I usually make a batch of these in my favorite 8x8 Pyrex pan that has its very own lid (love!) to eat right away, but I REALLY needed to cook the ground beef that was in the fridge. Ya know?
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