Creamy Green Chile Enchiladas
Serves 4-6
Makes 8 Enchiladas
- 3 cups chicken, cooked, diced
- 1 14-ounce can pinto beans, drained and rinsed
- 1 cup sour cream
- ½ cup green enchilada sauce
- 3 tablespoons cilantro, minced
- 1 cup cheddar or monteray jack or pepper jack, grated
- Green onions, minced (optional)
- Cilantro, minced (optional)
Topping:
- 2 cups enchilada sauce
- 12 ounces sour cream or Philadelphia Cooking Crème (plain)
- 1 to 1-1/2 cup grated cheese, cheddar, jack or mozzarella
- Green onions, minced (optional)
- Cilantro, minced (optional)
My goal here was to make a few trays for the freezer, just one or two portions per tray. I found these Weber foil pans at for a good price; they’re intended for smoking for the wood chips or campfire cooking; but, they’re also the perfect size for a single-serving freezer meal.
I also put a little bit of the enchilada sauce on the bottom of each pan, which means I had to go back to the store to buy more sauce to have enough for the topping. So, ended up using about one and a half cans of sauce, which is fine, because now I have a little extra to go with my lunch.
Make filling: Combine chicken, drained beans, sour cream, enchilada sauce and cilantro. Mix well. Place a little bit of filling in each tortilla and sprinkle some cheese, and green onions and cilantro, if you want. Place enchilada in pan, seam side down. Roll remaining enchiladas.
To make the topping, mix 2 cups sauce and 1 cup sour cream or Philadelphia Cooking Crème (plain). Pour sauce over enchiladas. Top with leftover green onions and cilantro, and top with grated cheese.
Bake at 350 degrees for about 25 minutes. I prefer to keep the enchiladas covered with foil for the first 20 or 30 minutes of baking so that they don’t dry out too much during the baking process.
To freeze: I like to wrap the freezer-to-oven container with aluminum foil first, then wrap that in the really good Press n Seal saran wrap. That way, the foil can stay on when it goes in the oven. To bake the frozen meal, let thaw overnight, then bake.
Getting set up.
Filling the enchiladas.
Ready to bake, or freeze.
Buen Provecho!
icookforleftovers 