- Italian sausage
- ground beef
- cored and finely chopped green apple
- tbsps. mayonnaise
- dijon mustard
- and honey to taste
- crisp cooked bacon
- cooking spray
- kosher salt
- low-sodium soy sauce
- balsamic vinegar
Freezer Chicken Enchiladas
Preparing enchiladas can be a multi-hour, labor-intensive endeavor. There’s the sauce to prep and the filling to cook, and finally, all the rolling. We wanted to find a way to streamline chicken enchiladas and make them freezable so that they could be prepared well ahead of time and stored at the ready. Here’s what we discovered:
Test Kitchen Discoveries
- Freeze the rolled enchiladas and sauce separately; otherwise they will turn into a mushy mess.
- Spray the tortillas with vegetable oil cooking spray and briefly heat them in the oven to make them pliant enough to roll easily.
- Bake the enchiladas while still frozen. We found that defrosting them actually leads to a dried-out texture once baked.
- Partially bake the enchiladas “naked,” or without sauce. A light coat of vegetable oil spray will keep the tortillas from drying out too much.
- For authentic flavor, puree and “fry” the sauce until the flavor and color has intensified. Most Mexican sauces are prepared in this fashion.
- Smoky chipotle chiles add both heat and a rich flavor to the sauce. These chiles, which are smoked jalapeños, come packed in a tomato-based adobo sauce. They are found in the Mexican foods section of most supermarkets.
Use leftover cooked chicken or a store-bought rotisserie chicken in this recipe. Note that you won’t need 1 1/2 cups of the cheese until you bake the enchiladas. Serve with avocado, pickled jalapeños, shredded lettuce, and/or sour cream.
- canned chipotle chile in adobo sauce
- low-sodium chicken broth
- table salt
- coriander
- minced canned pickled jalapeños
- chopped fresh cilantro leaves
- shredded Monterey Jack cheese
- shredded cooked chicken
- Cooking spray
- frozen green peas
- dried cranberries
- cut-up cooked turkey or chicken
- corn bread stuffing mix
- eggs
This is Tate’s Bake Shop’s third largest selling cookie flavor. This cookie is thin and crisp and a bit sweeter than most because of the white chocolate. Look for a high quality white chocolate chip that contains cocoa butter.
- all purpose flour
- baking soda
- eggs
- white chocolate chips
- coarsely chopped macadamia nuts
- salt and pepper to taste
- parmesan
- diced eggplant
- chopped onion
- diced zucchini
- diced tomatoes with green pepper
- orzo
- parsley
- mined garlic
- olive oil
- vegetable broth
To toast coconut, bake uncovered in an ungreased shallow pan in a 350 degree oven 5 to 7 minutes, stirring occasionally, until golden brown. Or cook in an ungreased heavy skillet over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
- finely chopped macadamia nuts
- about 2 tablespoons sugar
- about 2 tablespoons milk
- egg
- ground nutmeg
- diced mango
- egg
- whole berry cranberry sauce
- granulated sugar
- white baking chips
- egg
- raspberries