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Chicken Enchiladas Jennia's Chicken Enchiladas Serves 6-8 1 package corn tortillas Assembly Instructions: You will need to freeze this dish in a 9x13 pan. Mix chicken and mushrooms with 3 cups of the white sauce. Place 2-3 tortillas on a microwave safe dish and heat for 30-50 seconds (depending on the wattage of your microwave.) Heating them will make them pliable without adding the fat that comes from the traditional method of dipping them in hot oil before rolling tortillas but there is no sacrifice in taste. Take a tortilla and place 1/3 to 1/2 cup of the chicken mixture inside, wrap the tortilla around the mixture and lay in your pan with the seam down. Repeat until pan is full. Pour the remaining white sauce over the enchiladas. I always top with cheese at this point even though some cookbooks recommend against freezing the cheese with a dish. Freeze in 9 x 13 pan by wrapping with freezer paper or Saran Wrap.Serving: Thaw and bake at 350 degrees F for 20- 30 minutes. If you want to bake from a frozen state add 10-15 minutes to the baking time. NOTE: For this dish I use white sauce that is chicken flavored and has onions and mushrooms sautéed into it- it MAKES the dish as far as I am concerned! This is the one recipe that I usually don't make in batches of 6 because I freeze it in the baking dish. However, you could use a Tupperware Freezer Mate to freeze the enchiladas and then pop them out frozen and place them into the 9 x 13 just before baking. I have also flash frozen 1-2 enchiladas when I have had extra and then placed them into a baggie for an individual meal served with salsa on top. Adapted from the 30 Day Gourmet Freezer Cooking Manual |
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Jennia Hart
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