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Freeze ahead enchiladas

A Mexican classic, dive into these freeze ahead enchiladas with homemade sauce.




  • 8 (6-inch) corn tortillas
  • 2 tablespoons olive oil for brushing
  • 1 sweet onion finely chopped
  • 2 cloves garlic minced
  • 1 red bell pepper finely chopped
  • 2 tablespoons chopped fresh cilantro
  • 1 jalapeño pepper, seeded and chopped
  • 3 cups shredded cooked chicken breast
  • 2 cups enchilada sauce, divided
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1/2 cup diced tomato, for garnish
  • 1 cup shredded lettuce, for garnish
  • 2 tablespoons fresh cilantro, to garnish

Enchilada Sauce

  • 2 pounds poblano peppers
  • 1 jalapeño pepper
  • 4 chili peppers (dried ancho)
  • 1 tablespoon olive oil
  • 1 sweet onion finely minced
  • 6 cups water
  • 1 clove garlic minced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon dried oregano
  • 1 teaspoon cumin
  • 1/2 tsp salt



  1. Wrap tortillas in aluminum foil; bake in a preheated 350 degrees Fahrenheit oven for five minutes.
  2. Add half the olive oil to a medium skillet on medium-high heat . When hot . Add onion, bell pepper, garlic and jalapeño; sauté until onion is tender. Add the chicken and three-quarter cup of enchilada sauce cook until warmed thru. Mix in the cilantro
  3. Spoon chicken mixture evenly down centers of tortillas. Roll up tortillas; place, seam sides down, in a 13- x nine-inch baking dish which has been brushed with the rest of the olive oil Heat remaining enchilada sauce in a saucepan; pour over enchiladas, and top with cheese.
  4. Freeze
  5. Preheat an oven to 350 degrees Fahrenheit and place for 20 minutes covered until enchiladas are hot. Remove the cover for the last five minites for the cheese to get golden. Garnish with lettuce, chopped tomato, and fresh cilantro.

Enchilada Sauce

  1. Boil eight cups of water and let the dried chiles soak in it, for about 20 minutes.
  2. Roast the fresh chiles poblano and jalapeño under the broiler in your oven turning, until the skins are slightly blackened and soft
  3. Place the blackened poblano peppers in a bowl and cover with cling film until the cool completely. Peel the skin off as well as removing the stems and scraping out the seeds. Roughly chop the remaining flesh and set aside.
  4. Remove the soaked dried chiles from the water, remove the stems and seeds and cut them into small pieces and set aside.
  5. Add the oil to a large pot and heat over medium heat. Add the onion and cook it for five to seven minutes or until softened and translucent. Add the garlic, and all of the chiles to the pot. Continue to stir while you add the water. After the water is in, add the vinegar, oregano, cumin and salt.
  6. Cover the pot and simmer the sauce for 20 minutes on low heat.
  7. Remove from heat and let cool for 10 minutes.
  8. Blend the sauce until smooth.
  9. Adjust the seasoning and serve.

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