Freezer Chicken Enchiladas

Name: Freezer Chicken Enchiladas
Yield: Serves 4 to 6
Cuisine: Mexican
Ingredients: 1 , (29-ounce) can tomato sauce; 1/2 , medium onion, chopped; 3 cloves, garlic, minced; 1 , canned chipotle chile in adobo sauce; 1 teaspoon, ground cumin; 1 teaspoon, coriander; 1/4 teaspoon, table salt; 1/2 cup, low-sodium chicken broth; 1 tablespoon, vegetable oil; 3 cups, shredded cooked chicken; 2 1/2 cups, shredded Monterey Jack cheese; 1/3 cup, chopped fresh cilantro leaves; 2 tablespoons, minced canned pickled jalapeños; 10 , (6-inch) corn tortillas; , Cooking spray

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Appears in Cook's Country February/March 2006

We wanted to find a way to make freezable chicken enchiladas that could be stored at the ready. Here's how we did it.

SERVES4 to 6

WHY THIS RECIPE WORKS

Preparing enchiladas can be a multihour, labor-intensive endeavor. There’s the sauce to prep and the filling to cook, and finally, all the rolling. We wanted to find a way to streamline chicken enchiladas and make them freezable so that the...

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