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Chicken Enchiladas on a plate
Rachel Kim

Freezer Chicken Enchiladas

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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3 cups cooked shredded chicken
  • 2 poblano peppers
  • 1 cup frozen corn thawed and patted dry
  • 8 oz Monterey Jack cheese grated and divided
  • 2 1/2 cups mild tomatillo salsa
  • 1/2 cup low-sodium chicken broth
  • 1/2 tsp ground cumin
  • 1/4 tsp fine salt
  • 12 corn tortillas about 6 inches each
  • 1 tbsp neutral oil divided

Method
 

  1. Broil poblanos on metal pan 6 inches from heat 8 to 10 minutes, turning until blistered. Cover in bowl 10 minutes; peel, seed, and chop.
  2. Mix chicken, poblanos, corn, half cheese, cumin, and salt. Separately stir salsa and broth together.
  3. Lightly brush tortillas with most oil; warm in skillet about 15 seconds per side until flexible. Oil 9-by-13-inch metal pan with remaining oil; spread 1/2 cup sauce over bottom.
  4. Divide filling among tortillas; roll and arrange seam-side down. Cover with remaining sauce and cheese.
  5. Before baking, promptly refrigerate assembled pan until cold. Cover tightly with foil and second protective wrap; label and freeze up to 2 months.
  6. Thaw overnight in refrigerator, allowing 24 hours to soften throughout. Remove outer wrap; bake foil-covered at 375°F for 30 minutes.
  7. Uncover; bake 15 to 20 minutes more to 165°F in center. Rest 10 minutes; serve 2 enchiladas per portion.
  8. Reheat refrigerated cooked portions covered at 350°F for 20 to 25 minutes to 165°F in centers.