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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make ahead: Blend tomato sauce, onion, garlic, chipotle, cumin, coriander, salt, and broth in blender until smooth. Heat oil in large nonstick skillet over medium heat until shimmering. Add tomato mixture, bring to boil, reduce heat to medium-low, and simmer until mixture is reduced to 3 1/2 cups, 8 to 10 minutes. Transfer to bowl and refrigerate until cool, about 1 hour. | 2. 2. Adjust oven rack to middle position and heat oven to 300 degrees. Toss 3/4 cup sauce with chicken, 1 cup cheese, cilantro, and jalepeños. | 3. 3. Place 5 tortillas on baking sheet and lightly coat both sides with cooking spray. Bake tortillas until just pliable, about 2 minutes. Working quickly, transfer one tortilla at a time to work surface, fill with 1/3 cup chicken mixture, and roll tightly. Transfer, seam side down, to large plate. Repeat warming and rolling process with remaining 5 tortillas. Place plate in freezer until enchiladas are frozen, at least 1 hour. | 4. 4. Place remaining sauce in freezersafe container and press 2 layers of plastic wrap directly onto surface of sauce. Tightly wrap enchiladas in bundles of 5, first in plastic and then in foil. Freeze for up to 2 months. | 5. 5. When ready to serve: Adjust oven rack to middle position and heat oven to 350 degrees. Defrost enchilada sauce in microwave on defrost setting, about 12 minutes. | 6. 6. Coat 13 by 9-inch baking dish with cooking spray. Arrange frozen enchiladas in single layer in baking dish and coat tops with cooking spray. Bake until tops of tortillas are just beginning to flake, about 20 minutes. Remove dish from oven, top enchiladas with 1 1/2 cups sauce, and bake 10 minutes longer. Sprinkle enchiladas with remaining 1 1/2 cups cheese and bake until cheese melts and center of casserole is hot and bubbling, 3 to 5 minutes. Serve, passing remaining sauce and garnishes (see note above) at table. | 7. How to Freeze and Bake Enchiladas: Tightly wrap the chilled enchiladas in bundles of five, first in plastic and then in foil. The sauce should be frozen separately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato sauce	1	can		-	-	-	-
onion	1/2		chopped	22.0	5.1370000000000005	0.605	0.055
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
chipotle chile adobo	1	can		-	-	-	-
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
coriander	1	teaspoon		1.2267	0.1957	0.1136	0.0277
table salt	1/4	teaspoon		0.0	0.0	0.0	0.0
chicken broth	1/2	cup	low sodium	39.06	0.945	5.5692	1.3104
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
chicken	3	cups	cooked shredded	-	-	-	-
monterey jack cheese	2 1/2	cups	shredded	-	-	-	-
cilantro leaf	1/3	cup	chopped	1.2267	0.1957	0.1136	0.0277
jalapeno pepper	2	tablespoons	canned pickled minced	3.2625	0.7312	0.1024	0.0416
corn tortilla	10			-	-	-	-
cooking spray				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.