Chicken Cilantro Enchildadas

Last Thursday Lizbeth and I taught a class on freezer meals for the Relief Society (women's organization of our congregation). We had a great turn out. Part of the night was also using this information to serve others by preparing meals. This is one of the recipes I picked to make. It is from Don't Panic, Dinner's in the Freezer, my latest cookbook. I really like this cookbook, it has some great recipes. What I really like is that they give you the single entree and then in a chart it is multiplied by different quantities but usually 3, 6 and 9.

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.

Chicken Nuggets

3 chicken breast, cut into 1 inch strips

1/2 cup butter

1 cup bread crumbs

1/2 cup Parmesan cheese

1 tsp. thyme

1/2 tsp. salt

1/2 tsp. pepper

1/4 tsp. paprika

Prepare a cookie sheet by putting aluminum foil on it (for zero clean up) and spraying it with PAM. Preheat oven to 425 degrees.

Cut up chicken breast into 1 inch strips. Put aside.

Melt butter in microwave in a bowl. While butter is melting place remaining ingredients into a large baggie.

Place chicken strips into butter than into baggie (about 5-7 at a time). Coat the chicken well. Pull chicken out of baggie and place on baking sheet in a single row. Once all the chicken is complete, put in oven for 15 minutes per side. Remember to flip at 15 minutes. Remove and serve hot.

Serves 4 people

NOTE: I really like this Chicken Nugget recipe. It is healthy (not the super processed stuff you get in the grocery store freezer), but is also delicious. You can also add 1 TBSP of ground flax seed if you want to make it healthier. It can be eaten by parents and children alike. I usually serve it with French Fries and no veggies. I haven't found a veggie I really like it with it yet. I also haven't found a kid who won't eat it yet. Also like Michelle, I tend to make these in bulk and stick the in my freezer just before the cooking part. It is a great freezer meal. I do recommend if you freeze them that you freeze them on a cookie sheet for 2-5 hours before you stick them in a baggie to freeze. This way they don't get stuck together. It is also great because then you can just pull them out of the freezer and cook when you are on tight schedule or get home late and it is still a home cooked meal.