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two rolled corn tortilla chicken enchiladas covered with green tomatillo sauce and melted Monterey Jack, one cut end showing shredded chicken, corn and roasted poblano pieces on a plain plate, with no sour cream or garnish
Rachel Kim

Freezer Chicken Enchiladas

Roasted poblano gives these green-sauce enchiladas more character than another scoop of canned green chiles. Keep the tortillas pliable before rolling, and leave enough tomatillo sauce over the top to protect their edges during reheating. The filling is cooked chicken, corn and cheese. Freeze the assembled pan before its final bake, then thaw it in the refrigerator so the center and edges warm on a similar schedule. A cold center under a browned cheese cap means it needs more covered oven time.
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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 a metal pan 6 inches from the heat for 8 to 10 minutes, turning until skins blister. Cover in a bowl for 10 minutes, then peel, seed and chop.
  2. Mix chicken, chopped poblanos, corn, half the cheese, cumin and salt. Stir tomatillo salsa and broth together in a separate bowl.
  3. Brush tortillas lightly with most of the oil and warm in a skillet for about 15 seconds per side until flexible. Oil a 9-by-13-inch metal baking pan with the remaining oil and spread 1/2 cup sauce across the bottom.
  4. Divide filling among tortillas, roll and arrange seam-side down in the pan. Spoon remaining sauce over them and scatter remaining cheese on top.
  5. Freeze before baking: refrigerate the assembled pan promptly until cold, cover tightly with foil and a second protective wrap, label and freeze for up to 2 months.
  6. Thaw overnight in the refrigerator, allowing 24 hours for the pan to soften throughout. Remove outer wrap and bake covered with foil at 375°F for 30 minutes.
  7. Uncover and bake for 15 to 20 minutes more until the center reaches 165°F. Rest for 10 minutes and serve 2 enchiladas per portion.
  8. Reheat cooked refrigerated portions covered at 350°F for 20 to 25 minutes until their centers reach 165°F.