I love a good meal you can make once, but service twice. This enchilada recipe is great frozen, so you can eat half and freeze the other half so you have a healthy freezer meal for busy weekends!
We have brought this recipe to multiple ski trips and is a favorite by all!
To eat one now and freeze one for later, use two square baking pans.
Ingredients:
12 Corn Tortillas
15 oz can Enchilada Sauce (I love the Hatch brand)
1 cup shredded cheddar cheese
2 organic bell peppers, chopped (or use frozen chopped)
2 onions, diced
2 cups frozen spinach
Rotisserie chicken or shredded chicken breast (approx. 2 cups)
2 cups salsa (I used Pace Picante Medium)
1 brick organic cream cheese
2 15 oz cans black beans (drained and rinsed)
Instructions:
- Preheat oven to 350.
- In a large pan, saute the bell peppers, onion and spinach in olive oil.
- Add the shredded chicken, salsa, cream cheese and beans
- Stir until blended, and cream cheese melts to create a creamy sauce
- To assemble enchiladas, pour a little drizzle (about 1/4 cup) of enchilada sauce in the bottom of each baking dish. The scoop filling into corn tortillas and roll them, placing them seam size down. If they crack or unroll, that is okay, since it's all going to be smother in sauce and cheese. You can also layer with the tortillas.
- Once dish is full of enchiladas, pour remaining enchilada sauce over the top, sprinkle with cheese and bake for 30 minutes, or until warmed through.
You can freeze the second batch cooked or uncooked. Package them in an oven-proof dish so you can pop them in the oven frozen. It will take about 1 hour to cook the enchiladas if you froze them uncooked and about 45 minutes to warm up if you cooked them before freezing.
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