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Freezer Chicken and Adobo Enchiladas

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Freezer Chicken and Adobo Enchiladas
  • Prep Time 25 min
  • Total Time 50 min
  • Servings 6
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Enchiladas are the perfect meal to make and freeze! Double the recipe and make two batches--one for tonight and one for later!

Ingredients

1
tablespoon olive oil
1
small yellow onion, finely chopped
2
cloves garlic, finely chopped
2
cups shredded deli rotisserie chicken or shredded cooked boneless skinless chicken breast
1
tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)
1
chipotle chile in adobo sauce
1
can (14 oz) Old El Paso™ enchilada sauce
2
cups shredded Monterey Jack cheese (8 oz)
6
Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
Chopped fresh cilantro, salsa and sour cream, if desired

Directions

  • 1 Heat oven to 375°F. Spray 11x7-inch baking dish with cooking spray; set aside.
  • 2 In 8-inch skillet, heat oil over medium-high heat. Add onion; cook 3 to 5 minutes or until tender and translucent. Add garlic; cook 1 minute.
  • 3 Transfer mixture to medium bowl; add chicken and taco seasoning mix, and stir until well combined.
  • 4 In small food processor, process chipotle chile and enchilada sauce until smooth. Pour 1/3 cup of the enchilada sauce into baking dish, and spread in even layer. Add 3/4 cup of the enchilada sauce to the chicken mixture along with 1 cup of the cheese. Stir until well combined.
  • 5 Place slightly less than 1/2 cup of the chicken mixture along middle of each tortilla. Roll up, and place seam sides down in baking dish. Top with remaining enchilada sauce, followed by remaining cheese.
  • 6 Bake 25 to 30 minutes or until filling is hot and cheese is melted and bubbly. Let stand 5 minutes. Top with cilantro before serving. Serve with sour cream and salsa.
  • 7 Freezer Directions: Line 11x7-inch pan with foil; spray with cooking spray. Make enchiladas as directed through step 5. Cover enchiladas with a layer of foil. Freeze overnight or until enchiladas are firm. Use foil to lift enchiladas out of baking dish. Place enchiladas in gallon-size resealable food-storage plastic bag until ready to use. When ready to bake, heat oven to 375°F. Place enchiladas back into 11x7-inch baking dish. Bake enchiladas, covered with foil sprayed with cooking spray, 45 minutes. Remove foil, and bake about 15 minutes longer or until enchiladas are heated through and cheese is melted and bubbly. Let stand 5 minutes. Top with cilantro before serving. Serve with sour cream and salsa.
Tips  

Substitute the shredded chicken with seasoned shredded pork or lean ground beef.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
540
(
Calories from Fat
280
)
Daily Value
Total Fat
31g
48%
(
Saturated Fat
13g
67%
,
Trans Fat
1 1/2g
)
Cholesterol
110mg
37%
Sodium
1580mg
66%
Potassium
240mg
7%
Total Carbohydrate
29g
10%
(
Dietary Fiber
1g
4%
,
Sugars
1g
)
Protein
36g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
45%
45%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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