Ok guys, before I get to the recipe, check out this cool tip from Cindy at Cinsarah.com I randomly stumbled upon:
Ever wonder what stuff from your blog might be getting “pinned” on pinterest? Well just type in this URL and you can find out!
http://pinterest.com/source/jennaandcalder.wordpress.com/ <<<but instead of my domain name use yours! Pretty cool little trick 🙂
Anyway, here is the recipe for some yummy enchiladas from Martha Stewart that Calder and I enjoyed last month thanks to my freezer cooking! They can be enjoyed fresh as well, but it’s always handy to have some meals in the freezer ready to just pop in the oven with no prep or clean up!
Ingredients (I doubled this to make 2 sauce jars and 2 trays of enchiladas)
- 2 tablespoon(s) olive oil
- 1/4 cup(s) all-purpose flour (spooned and leveled)
- 1 can(s) (14 1/2-ounce) reduced-sodium chicken broth
- 1 1/2 tablespoon(s) chili powder
- 1 small chipotle chile in adobo sauce (from a small can), minced
- 1 tablespoon(s) adobo sauce
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 3/4 pound(s) lean ground beef (I used ground chicken)
- Coarse salt and ground pepper
- 8 (6-inch) corn tortillas (I used flour)
- 1 1/2 cup(s) (6 ounces) shredded cheddar cheese
- 1/4 cup(s) chopped cilantro
Make sauce: In a medium saucepan, heat 1 1/2 tablespoons oil over medium. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle and adobo sauce, and 3/4 cup water; bring to a boil, whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes. This sauce has a little kick…but I’m pretty much a baby when it comes to spicy food…so it may be pretty mild after all!
Make filling: In a 10-inch nonstick skillet, heat remaining 1/2 tablespoon oil over medium-high. Add onion, garlic, and beef (or chicken); season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes.
If baking now, preheat oven to 350 degrees F and spoon 1/4 cup sauce in bottom of an 8-inch square baking dish. Set aside. (Skip this step if freezing directly)
Make enchiladas: Stack tortillas; wrap in foil, and warm in oven, 10 minutes. Or heat them between paper towels in the microwave, 10-12 seconds each. Fill each with a heaping 1/4 cup meat mixture and 2 tablespoons cheese; tightly roll up.
If baking now, raise oven heat to 450 degrees F. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Let cool 10 minutes before serving. Serve garnished with cilantro. Otherwise, skip to freezing instructions.
To freeze: Make sauce and enchiladas; arrange enchiladas in baking dish without sauce (so tortillas don’t become soggy). Place sauce in an airtight container. Cover dish with plastic wrap and foil. Label, date, and freeze enchiladas and sauce. Use within 2 months; bake without thawing.
I use these aluminum baking pans from the grocery store so I didn’t have my only casserole dishes in the freezer for a month…
To bake from frozen: Thaw sauce in refrigerator overnight. Preheat oven to 450 degrees. Remove foil and plastic wrap from baking dish. Pour sauce over top, and sprinkle with cheese; cover with foil. Bake 30 minutes. Uncover; bake until lightly browned and bubbly, about 15 minutes. Let cool 10 minutes; serve.
If baking right away: Spoon 1/4 cup sauce in the bottom of baking dish; pour the rest over the enchiladas.
Yummyyy! Do you guys have a favorite make-ahead meal??