Fast to the Table Freezer Cookbook by Becky Rosenthal

Author:Becky Rosenthal
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2016-06-26T16:00:00+00:00

2 cups cooked and shredded chicken (page 115)

2 cups No-Soak Black Beans (page 35), or 1 (15-ounce) can, drained and rinsed

2 cups corn, thawed if using frozen (see page 24)

2 cups sharp Cheddar cheese (or a Mexican blend of cheese), divided

2 cups Quick and Easy Enchilada Sauce (page 212), divided, plus more if needed

20 flour tortillas

1. In a large bowl, combine the chicken with black beans, corn, 1 cup of the cheese, and about ½ cup of the enchilada sauce.

2. Get out two rectangular foil baking dishes. Warm the tortillas slightly in a 300°F oven or microwave for 15 to 30 seconds on high to make them more pliable. Scoop about ⅓ cup of the chicken mixture into a tortilla and roll up. Lay seam side down in a baking dish. Repeat with the remaining chicken mixture and tortillas. Pour the remaining 1½ cups of enchilada sauce over the enchiladas, using slightly more if needed. Top with the remaining cup of cheese.

3. If baking right away, bake in a preheated 350°F oven for 20 minutes.

TO FREEZE: Use the Casserole Freeze Method to freeze (see page 16) to freeze. Label with the following: remove plastic before baking; bake at 350°F for 45 minutes,.

Serve with fresh cilantro and avocado. This is a great example of mixing fresh with frozen. When you top a once frozen dish with a few fresh ingredients, such as cilantro and avocado, it really helps brighten up the flavors.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.