Tuesday, May 25, 2010
Sunday, May 23, 2010
This enchilada recipe is quite tasty, I made some with leftovers for dinner Friday. I followed the recipe and decided when I make it again in bulk I will add some other ingredients. Today I made the enchiladas in bulk (ended up with 6 9x9pans and a 9x13) and added roasted green peppers, tomatoes and black beans. Yummy! Enjoy.
Chicken Cilantro Enchiladas(from Don't Panic, Dinners in the Freezer)
2 lbs bonesless skinless chicken breasts
2 C water
1 onion, diced
1 clove garlic, minced
2-3 sprigs fresh cilantro
1 1/3 C chicken broth
2 10oz cans mild enchilada sauce
4 C grated Monterey Jack cheese
8 green onions, sliced
2 Tbsp chopped cilantro leaves
½ tsp salt
¼ tsp pepper
10 corn tortillas
Bring chicken breasts to boil in water with onion, garlic and cilantro sprigs. Reduce heat and simmer until chicken is tender, about 10 minutes. Remove chicken from broth and cool; shred meat; strain broth. Add 1 1/3 cups chicken broth to enchilada sauce; set aside.
For filling, combine chicken, 2 cups cheese, green onions, and chopped cilantro leaves with salt, pepper and tabasco sauce to taste. Add 1 cup enchilada sauce/broth mixture to moisten filling.
To assemble, warm tortillas on hot skillet or griddle until flexible, turning once or in the microwave. Dip each corn tortillas in enchilada sauce mixture until coated on each side and lay flat. Fill with 2-3 Tbsp chicken filling and roll tortilla. Place filled tortillas, seam side down, in 9x13 baking dish. Spoon remaining sauce over filled tortillas; sprinkle with remaining 2 cups cheese. Freeze.
Serving day instructions:
Thaw completely. Bake at 350ºF for 25-35 minute, until sauce bubbles and cheese is melted. Top with your choice of lettuce, tomatoes, sour cream and sliced avocados.