Bulk Creamy Chicken Enchiladas for the Freezer

Hello again!  Thanks so much for taking part in my FREEZER COOKING series!  We’re stocking our freezers and putting our plans in place to have a great back-to-school season.  I really appreciate you being here!  My first freezer cooking video (baked ziti) has received a lot of views.  I take this as validation that your lives are just as hectic as mine, and that we are all searching for solutions.  Stocking my freezer has been my SECRET WEAPON all these years.  Having a bunch of dinners ready-to-go in my freezer takes my stress down a few notches, opens up more time to spend with family and friends, and generally just makes me feel better.

I’ve developed all these recipes over twelve years of trial-and-error.  In the early years I read all the books, tried other people’s methods and was ultimately disappointed.  So, I set about writing my own methods and my own recipes.

To make these Bulk Creamy Chicken Enchiladas for the Freezer, you will need:

8 chicken breasts (frozen or defrosted)

1/4 cup olive oil (plus additional olive oil to line the bottoms of your pans to prevent sticking)

1 teaspoon chili powder

1 teaspoon garlic powder

1 1/2 cup salsa

8 oz cream cheese

4 cups cooked rice

2 cups Colby/jack cheese, separated. One cup for filling and one cup for enchilada topping

2 dozen burrito sized flour tortillas

3-4 jars of salsa verde

1 recipe of simple white sauce (see short video below)

Ingredients for white sauce:

1/2 cup butter

1/2 cup flour

6 cups milk

1/2-1 teaspoon salt

You will also need 4 3-qt casserole pans, or 2 5-qt pans.  You can make even smaller portions if you wish, to freeze individual dinners.  The defrosting and cooking time will be shorter, of course.  I often make individual portions of freezer meals for my husband and teenagers.

 

This recipe makes 4  3-quart pans of enchiladas or 2 5-quart pans.  I have a large family and hungry teenagers, so I make 5 quart pans.

 


It all starts with the chicken.  You can use a crockpot or a pressure cooker.

Chicken component:

8 chicken breasts (frozen or defrosted)

1/4 cup olive oil

1 tsp garlic powder

1 tsp chili powder

1 1/2 cup salsa

Crockpot for 8 hours (on low).

Pressure cook for 1 hour.

Next, shred the chicken and add 8 oz cream cheese.


Now, add 4 cups cooked rice and 1 cup shredded Colby/jack to the chicken mixture.
Fill the tortillas, and line up in pan.  I give the pans a good dousing with olive oil before I start lining them with enchiladas.

 


Cover with white sauce (recipe and method on video above), and 1/2 – 1 jar of salsa verde.

Top with remaining 1 cup of cheese.  Cover with foil and freeze for up to 2 months.  To cook, take out of freezer and place in a COLD oven.  Turn the oven to 350* and bake for 1 1/2 hours with foil.  Remove foil and continue baking until the top is bubbly (about 20 minutes).

It serves up very well with a little salad and hot sauce.  Sour cream too, if you’ve got it!

Thank you so much for being part of my freezer cooking series!  I really appreciate you taking the time to watch my videos and click on my website.  I hope you enjoy this recipe.  If you have any questions at all, please don’t hesitate to contact me either in a comment here on this blog, or through my facebook page.

I hope you are having a peaceful day, wherever you are!

Shannon Vavich


Summer Charcuterie Board

Hello, hello!  It took longer than I expected to post this as I’m still pushing my way through my disaster of a house.  We’ve lived here long enough now to just start trashing the place, apparently.  No worries!  Such is life!

Hey, before I list the ingredients and basic process of my Summer Charcuterie Board, lemme just say a huge THANK YOU for all the views of my live cooking feed this week.  This has been my highest-viewed week ever.  I really appreciate it!  Thank you.

Below is the full, live-recorded vid of the assembling process of this charcuterie board.  All the info is there, but I’ll attempt to give you a succinct text form of the ingredients and process below.


First, observe the above white board.  I like to call this “charcuterie schematics”.  We don’t mess around here.  There are six territories in the Land of Charcuterie:

(starting from left top going to right top)

Cured meats/fish territory, sauces/dips, pickle territory

(bottom left to bottom right)

Brie/nuts/berries/honey (the dessert section), cracker territory, salad territory.

Cucumbers are a sort-of cracker item, in that you can build toppings onto it like a cracker – but it’s a vegetable.  I liken the cucumbers to a kind-of Switzerland territory.

 


As I say in the vid, always start with your dips and sauces.  I’ve got hummus, tzatziki, and grainy mustard.  All store-bought.

Next, build “pickle territory”.  I like to lay down a nice bed of lettuce, then assemble pickled things on top.  I’ve got baby dills, olives, pickled white asparagus, capers and roasted asparagus.  The roasted asparagus is not a pickle, but it goes really well with the whole lineup.

Roasted Asparagus

Preheat oven to 400 degrees, F

1 bunch of thin asparagus

1/4 cup olive oil

salt & pepper (couple dashes)

Cut the woody stems off the asparagus, toss in olive oil, salt and pepper, and roast at 400 degrees for 12-15 minutes.  Cool and pile in the “pickle section” of your board.

Next, let’s move south to Salad Territory:

I set down another bed of greens as a base here.   I used baby kale, although I usually prefer arugula.  Atop the base of perky little greens, I piled a quick caprese salad, then a sliced avocado.  This little caprese salad is easy to toss together.

Caprese Salad

Grape tomatoes

baby mozzarella balls

fresh basil

olive oil (or avocado oil)

pesto paste

balsalmic vinegar

pinch salt

That’s really the gist of it.  You don’t need to fiddle with the measurements in a caprese salad.  It’s always good, no matter how you assemble it!  If you’re feeling unsure about it, watch the video and I think you’ll see how easy it is.

Next, meat territory:

Any cured meat is great.  I’ve used bratwurst, pepperoni, salami, prosciutto, and more.  Here, I’ve got knockwurst, a few slices of salami (all I had) and some smoked salmon.

Next, the brie and berry territory:

This is the crowning glory of the whole display, in my opinion.  I think it’s so beautiful.  It almost makes me want to cry.    I’ve got a nice herbed brie as the centerpiece, and an assortment of berries and nuts as garnish.  The starfruit was a last-minute find that I was absolutely thrilled about.  It adds just the right sparkle.  I drizzled honey over the whole brie section.  I’m thrilled with it. Really.  It’s basically the dessert corner of the entire board.

A few dates, stone fruits, some stacks of interesting crackers, and a few towers of sliced cucumber finish off this VERY SUMMERY and VERY FRESH charcuterie board.  Please check out the vid (above) for more info!  It’s all there.

Thank you so much for being here.  Thanks for watching, for clicking, and for being part of this whole journey.  I really appreciate it!

I hope you are having a peaceful day, wherever you are.

Shannon Vavich