Cooking for Eight {recipe: green chile chicken enchiladas}

8 Apr

A lot of the recipes on here are sweet. But, let’s get practical. We’re all making regular dinner meals way more than we’re baking flourless chocolate cakes, whether we want to or not.

With a baby and just the two of us grown-ups, here is my secret for eating home-cooked meals every night: cook for eight. That will give you enough for dinner and then lunch the next day, and another dinner+lunch meal to throw in the freezer. It also breaks up the monotony of sandwiches for lunch.

I freeze everything now. Most recipes are freezeable if you just freeze them before the last few steps of the recipe are complete. You don’t want to put the finishing touches on a meal and cook it to its fullest, then freeze it, thaw it, and end up cooking it more when you reheat it.

Also we got rid of our microwave because it just didn’t fit in the kitchen, so we reheat stuff in the oven. Do that. Food is heated much more thoroughly in the oven, and you can cover your meal with foil (don’t use that in the microwave) and it actually just gets heated, and not cooked/dried out more.

These enchiladas are great, easy, and they freeze well. Serve them up with a side of queso.

Green Chile Chicken Enchiladas

  • 2 T butter
  • 2 cloves of garlic, diced
  • 1 can green chiles (I used medium)
  • 2 T flour
  • 2 cups chicken broth
  • 1 cups sour cream
  • 16 oz jar tomatillo/green salsa
  • 1 t cumin
  • 1/4 t cayenne
  • 1/2 t salt
  • 1/2 t pepper
  • 4 cups cooked, shredded chicken (cook your own chicken breasts, use leftover chicken from something else, or grab a rotisserie chicken)
  • 1/2 cup chopped cilantro
  • 12 flour tortillas, small size
  • 1 cup shredded cheddar
  • 1 cup shredded Pepper Jack
  • 1/2 red onion, diced

Preheat the oven to 350.

Melt butter in a large saucepanover medium heat. Drain chiles and put in butter pan with the garlic, let cook about a minute. Stir in the flour and let cook another 1-2 minutes, stirring constantly. Whisk in chicken broth until smooth, let cook until the mixture bobbles. Stir in sour cream, salsa, cumin, cayenne, salt, pepper, and cilantro until the sauce is smooth. Remove from heat.

Butter a 9×13 baking dish*. Add 1 cup of sauce to the bottom of the pan. Add chicken, cheddar cheese, and chopped onion to the center of each tortilla and roll, placing seam-side down in the dish. Pour the sauce over the enchiladas, top with leftover cheese, and bake at 350 for 25 minutes or until top is brown and bubbling.

For two people, split the recipe between two 8×8 pans and freeze the second one.

To freeze: Cook the sauce and cool completely. Store in a freezer bag. Store your pepper jack cheese in another freezer bag. Assemble the enchiladas without the sauce in portion-friendly dishes and wrap well with plastic wrap or foil. When you’re ready to cook them, thaw the sauce at room temperature, pour over the top and top with shredded cheese. To cook thawed, bake at 350 for 30-35 minutes (or to an internal temperature of 165). To cook straight from the freezer, increase the baking time to 45-55 minutes.


Original post: https://saltimbocca.wordpress.com/2010/04/08/green-chile-chicken-enchiladas/

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11 Responses to “Cooking for Eight {recipe: green chile chicken enchiladas}”

  1. Angie April 11, 2010 at 7:39 pm #

    Yummmm! This looks awesome. These recipes will come in handy when our baby comes! How’s baby Shilah? Hope you are well.

    • Morgan April 12, 2010 at 7:48 am #

      Angie, we are so excited for you! I can’t wait to hear more! Shilah is doing great…eating, sleeping, lots of smiles 🙂

  2. Jen April 12, 2010 at 4:02 pm #

    Sounds SO GOOD – I have a question – what brand of tomatillo/green salsa do you use? I’m definitely trying this one! 🙂

    • Morgan April 12, 2010 at 5:06 pm #

      I just got the HEB brand…it’s in a glass jar with the gourmet salsas at HEB!

      • tierd April 13, 2010 at 10:22 am #

        Thanks so much! I can’t wait to try this … I am in desperate need of good dinner recipes that aren’t too complicated!

  3. Amanda T April 13, 2010 at 7:00 pm #

    All I can say is YUM! These look fabulous. I hope you are doing well lady…did I hear correctly that you have decided to stay home full-time???

    Let me know when you are free so we can get together.

  4. Michelle Collins April 19, 2010 at 2:16 am #

    Morgan! This recipe is an answer to prayer! I have been craving enchiladas for 2 years now here in South Africa, but I haven’t found a good recipe. I am going to try yours tonight. I’ve perfected homemade tortillas (because they are super old and expensive when they are shipped here) and I will have to figure out how to make green salsa from scratch, but it will be worth it my friend! Thanks for posting this.

    Btw, I check your blog regularly and have used a bunch of your recipes which have been a success with the South African ladies I work with! I loved reading about your pregnancy and now seeing your little girl. Amazing!

    Love you lady!

    Michelle

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