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Freezer Chicken and Adobo Enchiladas
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Prep Time:
25 minutes
Total Time:
50 minutes
Make and freeze enchiladas for a convenient and delicious meal prep option. Double the recipe to have one for now and one for later!
Ingredients:
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 cups shredded deli rotisserie chicken or shredded cooked boneless skinless chicken breast
  • 1 tablespoon from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 chipotle chile in adobo sauce
  • 1 2/3 cups from 1 can (19 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 2 cups shredded Monterey Jack cheese (8 oz)
  • 6 tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
  • Chopped fresh cilantro, salsa and sour cream, if desired
Instructions:
  • Preheat your oven to 375°F. Grease an 11x7-inch baking dish with cooking spray and set it aside.
  • In a skillet, heat oil over medium-high heat. Cook onion until tender and translucent, about 3-5 minutes. Then stir in garlic and cook for 1 more minute.
  • Pour the mixture into a medium bowl, then toss in the chicken and taco seasoning mix. Stir everything together until it's fully blended.
  • In a small food processor, blend chipotle chile with enchilada sauce until velvety. Spread 1/3 cup of the sauce in a baking dish. Mix 3/4 cup of the sauce with the chicken and 1 cup of cheese until thoroughly blended.
  • Spread a generous amount of the chicken mixture down the center of each tortilla. Roll them up and arrange them in the baking dish with the seam side facing down. Pour the rest of the enchilada sauce over the top, then sprinkle the remaining cheese on top.
  • Bake for 25 to 30 minutes until the filling is hot and the cheese is melted and bubbly. Allow it to rest for 5 minutes, then sprinkle with fresh cilantro before serving. Accompany with sour cream and salsa.
  • Prepare for Freezing: Line an 11x7-inch pan with foil and spray it with cooking spray. Follow the enchilada recipe up to step 5, then cover the enchiladas with foil. Freeze overnight until firm, then use the foil to lift the enchiladas out of the pan. Transfer them into a gallon-size resealable plastic bag and store until ready to use. When it's time to bake, preheat the oven to 375°F and place the enchiladas back into the 11x7-inch baking dish. Bake for 45 minutes covered with foil sprayed with cooking spray. Uncover and bake for an additional 15 minutes or until heated through and the cheese is melted and bubbly. Allow it to stand for 5 minutes, garnish with cilantro, and serve with sour cream and salsa.

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