Enchiladas

Enchiladas: 

2 Tbsp olive oil

2 cups onion

3 cups peppers (red and green)

1 cups corn

2 cups cooked diced chicken or 1 lb chicken diced

1 can beans, drained

1 can diced tomatoes, drained liquid reserved

12 8" tortillas

enchilada sauce

shredded cheese

Enchilada sauce:

4 tablespoons oil

5 tablespoons flour

1/2 cup chili powder

1 tsp garlic

1 teaspoon cumin

1/2 teaspoon dried oregano

4 cups chicken stock (I use water and bouillon cubes)

salt to taste

 

Make the enchilada sauce first.  In a small saucepan cook the flour and oil together to form the roux and then whisk in the spices to briefly toast them before adding in the stock.

Gradually add in the stock, while whisking the sauce to blend in any lumps.  Then heat to a simmer, and let it simmer for about 10-15 minutes until it has reduced and thickened a bit.

Season with salt (or any extra seasonings that you might like to add), to taste.

In large sauté pan, heat oil over medium-high heat. Add onion and sauté stirring occasionally.  If using uncooked chicken, add diced raw chicken and peppers, and season with a generous pinch of salt and pepper.  Sauté the mixture stirring occasionally until the chicken is cooked through.  Add in the beans, corn, tomatoes (and cooked chicken, if using) and stir until evenly combined.  Remove pan from heat and stir in 1 cup of enchilada sauce.
To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla and add a generous spoonful (1/2cup) of the chicken mixture in a line down the center of the tortilla. Roll up tortilla and place in a greased 9 x 13-inch baking dish.
Assemble the remaining enchiladas.  Then spread any remaining sauce evenly over the top of the enchiladas, followed by cheese.
Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside.  Remove pan from the oven and serve the enchiladas while they’re nice and warm, garnished with lots of toppings.

 

To meal prep this for my freezer, I freeze 1/2 cup portions of the enchilada mix.  I personally use snack bags for this and then place 5 snack bags into one medium freezer bag that is labeled.  I can then easily take out however many portions I need for the meal.  The enchilada sauce I freeze in ice cube trays.   Once frozen I pop them out and into a freezer bag.  When needed I take out however many cubes I need for that meal.  My icecube trays hold 2 cups of fluid in 16 cubes, therefore each cube is 2 tablespoons.