I got a whole chicken in my butcher box order a while back and it seemed like a good idea at the time but it’s just been sitting in my freezer, waiting for me to get up the energy to deal with a WHOLE CHICKEN. Well friends, that day finally came! I roasted that sucker and used some of the meat to make these delicious enchiladas. I made them last week and popped them in the freezer so that I could grab them for a quick meal prep after getting back from the beach yesterday!

THE RECIPE

I love this recipe because it’s delicious but can also be as much or as little of a project as you want! I made all of the elements, but you can absolutely use store bought if that’s what you’re feeling. Let’s look at all the parts:

• the enchilada sauce – simple and delicious, you can easily make this yourself with some chicken broth and a bunch of spices! however, you can also just grab some pre-made at the store if you’d rather, it’ll still be delicious
• the filling – chicken, cheese, canned peppers, green onions, and enchilada sauce come together to make an easy, delicious filling. use whatever chicken you’ve got! a store bought rotisserie chicken would be perfect here.
• the tortillas – I used corn, but use whatever you’d like! I haven’t made enchiladas with flour tortillas but I don’t see why that wouldn’t work if that’s what you’re feeling

STORAGE AND FREEZING

These freeze beautifully! Just make them and, before putting cheese on top, wrap the whole pan tightly in plastic wrap and then put a layer of tin foil on top and pop the whole thing in the freezer until you’re ready to eat them! They may take a bit longer in the oven to defrost and then heat through, but they’ll still be perfect.

I love these and I think you will too!

Yield: 5-6 servings

Enchiladas

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

These enchiladas are delicious and so flavorful, they're the perfect meal prep or dinner! They freeze well and are sure to be a hit anytime you make them.

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Ingredients

for the enchilada sauce

• 1 Tbsp olive oil
• 2 cloves garlic, grated
• 1 1/2 cups chicken broth
• 1 Tbsp chili powder
• 1/2 tsp oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cumin
• 1 Tbsp apple cider vinegar
• 3/4 tsp salt

for the filling

• 2 cups shredded chicken
• 1 1/2 cup shredded cheese, any kind
• 1/2 bunch green onions, sliced
• 1 can diced green chile peppers, drained

for assembly

• 8-10 corn tortillas
• 1/2 cup shredded cheese

Instructions

1. make the enchilada sauce: in a pot over medium high heat, add the oil and the garlic and cook for 2 minutes. add all of the spices and cook for an additional 2 minutes before adding the broth. bring to a boil and then reduce the heat to a simmer for 10-15 minutes. set aside
2. make the filling: in a large bowl, combine all of the filling ingredients along with 1/2 cup of the enchilada sauce
3. assemble: spray a 13x9 baking dish with baking spray. dip a tortilla into the enchilada sauce and place it on a plate then top with about 1/3 cup of the filling. gently roll the tortilla up around the filling and place, seam side down, into the baking dish. continue until you've used up all of the filling. If freezing, stop here and wrap tightly in plastic wrap and tin foil before freezing for up to a couple of months
4. bake: preheat the oven to 375*. top the enchiladas with the remaining enchilada sauce and cheese and bake for 20-25 minutes or until heated through. If baking from frozen, add an extra 10 minutes to the cook time.
5. enjoy!