Do-Ahead Chicken Enchiladas

I don't know where this one came from originally.

For this one, you have to cook and assemble everything, let it cool, and then freeze.

·         1 (6.8 oz) box Spanish rice (I used sun-dried tomato quinoa instead)

·         1 cup chopped onion

·         1 (15.5 oz) can pinto beans, drained

·         1 (8 oz) package cream cheese, softened

·         2 (8 oz) blocks Monterey Jack cheese with peppers, shredded and divided

·         1 (8 oz) block Colby-Jack cheese, shredded (I just used one bag of “pizza” cheese, instead of these two different kinds.  Cheaper that way.  And we don’t like the “spicy” stuff)

·         1 tbsp fresh lime juice

·         2 tbsps ground cumin

·         2 tsps ground coriander

·         1/2 tsp salt

·         4 cups shredded cooked chicken

·         16 burrito-size flour torillas

·         1 (19 oz) can enchilada sauce

·         Garnish: fresh cilantro

1.    Prepare Spanish rice according to package directions. Add onion to hot rice. 

2.    In a large bowl, combine cooked Spanish rice, pinto beans, cream cheese, 2 cups shredded Monterey Jack cheese, Colby-Jack cheese, lime juice, cumin, coriander, and salt. Add chicken, stirring to combine. Spoon about 1/2 cup filling into center of each tortilla; roll up tortilla tightly.

3.    Place enchiladas, seam side down in a single layer in extra large Ziploc bags. Write the name of the dish on the Ziploc and the following baking directions: Thaw in refrigerator overnight - Place enchiladas in a 13x9 baking dish, seam side down - Top with enchilada sauce and cheese - Bake @ 350 for 40 - 50 minutes.

For me, I divided this into two different bags with 6 enchiladas in each bag.  That gave us two different meals.  And there were two left over, so Adam will take those for lunch (without the sauce).