Happy Monday!! It is truly a happy one for me…not to rub it in to you regular job people, but for this teacher I am off for the summer! That means for now I am just cooking, cleaning, and nesting away until this little baby girl decides to arrive. I am 38 weeks today so I know I could have some time left, but I am definitely feeling ready to have this baby. This week is also my 29th birthday. No huge plans…probably a casual dinner with Brandon to celebrate and of course, dinner with my bestie Katie too! I have to say SORRY that you haven’t seen a post from me for a while. The end of the school year was hectic as can be. Hopefully with summer you will see more from me…although there will be new a baby here so I will do my best 🙂
In preparation for being a new parent I have been working on stocking up our freezer. Sometimes this means planning out a bunch of meals to make strictly for the freezer, but other times I just double a recipe so we can eat half for dinner and freeze the other half. My Green Chile Enchiladas are perfect for this. They are easy to make and only take 6 ingredients. You can enjoy them as they are or add as many toppings as you like. For the green chile sauce I used a Hatch Green Chile Salsa that I found as Sam’s Club, but you can use any green enchilada sauce or salsa verde that you like.
The easiest way to make this recipe is to throw the chicken breasts in the slow cooker with taco seasoning and shred up the meat when it is tender. When the chicken is done I just warmed up the re-fried beans and started rolling up enchiladas. I used a metal disposable baking dish for the freezer and a ceramic baking dish for the batch I cooked up that night.
The enchiladas are super simple. Just a spread of beans, a little chicken, and roll them up. Top with the yummy green chile sauce and some cheese. They bake up bubbly and delicious in no time! For the freezer batch, I cover them with plastic wrap and foil. I like the layer of plastic wrap to prevent freezer burn, but am always sure to write myself a note on the foil so I don’t accidentally bake the plastic. Not a good idea.
To serve the enchiladas I used cilantro, salsa, guac, and Greek yogurt. You can use whatever you like or have on hand.
I hope you have a great week! As for me…I will be waiting to meet the baby! I will keep you posted!!
- Family size pack of chicken breasts (about 5-6 breasts)
- 2 - 16 oz jars green chile salsa, salsa verde, or enchilada sauce
- 2 cups shredded Mexican cheese
- 28 small corn tortillas (5-6 inch size)
- 2 - cans re-fried black beans
- 1 pack taco seasoning (I like Mrs. Dash)
- Any desired toppings
- Add chicken, taco seasoning, and ¼ cup chicken to the slow cooker. Cook on high for 3-4 hours, until chicken is cooked through and can easily be shredded.
- Warm up re-friend beans on stove or in the microwave so they are easy to spread.
- Set out both of your baking dishes. You will be able to get 14 enchiladas for each pan using this recipe.
- Pour a small amount of the green chile sauce into the bottom of each pan and spread evenly.
- To make enchiladas, spread a small amount of beans on the tortilla.
- Add a little of the shredded chicken and gently roll up the tortilla.
- Place seam side down in the pan and repeat until both pans are full.
- Top each pan of enchiladas with a jar of green chile salsa.
- Add 1 cup of cheese to the top of each batch.
- To bake, set the oven to 400 degrees and bake for 25 minutes.
- To freeze, cover with foil, label with directions, let cool, and then place in freezer.
*If tortillas are cracking as you roll them up. wrap a small stack in a wet paper towel and microwave for 15 seconds. This will make them more pliable.