While our kids are still at home, they are young adults with post-college careers/lives and are often not around the table at dinner these days. We do our best to share a nice Sunday dinner whenever we can, but on other nights there may only be 2 or 3 or us dining instead of the full complement of 4. However, when they arrive back home and hunger strikes, it is always nice to have a quick home cooked meal in the freezer waiting to be devoured. The challenge is in finding something that can be prepared quickly, frozen easily, and will be tasty the next time around.
When the folks at Glad and Mom Select offered me some tools for creating a great reheatable meal, I couldn’t wait to give it a try. I spent one early Saturday evening cooking up Chipotle Chicken Enchiladas. They had a heat that will liven up your taste buds and can be frozen for later enjoyment, too.
I started by sautéing some onions and garlic in a little olive oil. I followed up by adding some shredded rotisserie chicken, diced chilies, salsa, and 2 different types of chili powder. I came very close to using my basic pantry chili powder, but ended up buying the chipotle chili powder suggested by the recipe’s creator. If you reproduce this recipe at home, I would definitely suggest that you spring for the chipotle chili powder. Live dangerously! The chipotle gives this dish smokiness and complexity, as well as a fiery kick to your taste buds.
To assemble the dish, the recipe called for corn tortillas to be dipped in enchilada sauce before assembling the enchiladas. Do not make my rookie mistake by rushing the soaking process-let those tortillas soak and bathe in the sauce for a little while. They will be a lot more pliable and easy to fill with the sautéed chicken mixture.
After filling and folding the tortillas, the only remaining step is a liberal dusting of shredded cheddar and a 20 minute pop into the oven. Any leftovers freeze beautifully in BPA-free Glad Freezer Ware or other container of choice. While John and I made quick work of our tasty enchiladas, we decided to be nice parents and freeze the rest for future foraging and feasting by our kids.
Mom Made Chipotle Chicken Enchiladas (Serves 4-6)
1 tablespoon olive oil
1 large onion, diced
2 crushed garlic cloves
1 can (4.5 ounces) diced chilies
1 rotisserie chicken, with meat shredded by hand
1 tablespoon chipotle chili powder
1 teaspoon chili powder
1 jar (16 ounce) salsa
1 can (28 ounces) enchilada sauce
12 corn tortillas
1 cup shredded cheddar cheese
1. Preheat oven to 350 degrees.
2. In a large skillet, heat oil over medium heat. Add onions and garlic and sauté about 3 minutes until soft. Add chilies, shredded chicken, chili powders and salsa to skillet. Heat for 5 minutes to meld ingredients.
3. Soften tortillas in microwave for 3o seconds on high
4. Coat bottom of large casserole pan with half of the enchilada sauce. Place the rest of the sauce in a pie pan. Dip each tortilla into the sauce and then fill with some of the chicken mixture. Fold tortillas and palce in casserole dish seam side down. Repeat.
5. Pour the remaining sauce over the totillas and sprimkle with cheese.
6. Bake for 20 minutes until heated through and cheese is melted. Freezes well!
Disclosure: Glad sent me 2 Freezer Ware containers and a few non-perishable ingredients to try this dish in addition to the recipe.
Beth Christian subsisted primarily on cheeseburgers and liverwurst sandwiches during childhood and refused to try most new foods. Her culinary horizons were expanded during her college days in Schenectady, New York, where she learned the joys of trying slow-simmered Italian dishes, Szechuan cuisine, and everything in between. When not engaged in the practice of law in Monmouth County, Beth is busy scouting out interesting restaurants, farmer’s markets and food purveyors near her home in Burlington County. Beth’s primary dining sidekick is her husband John, but she also enjoys having her daughter Meghan, son Michael and her wonderful friends come along for the ride. Email Beth at [email protected]