Enchi-Tacos

This recipe was created when I was nine months pregnant and wanted to have some freezer meals ready for when we got home from the hospital! The recipe started as enchiladas, but, to no one's surprise, I loaded them with too many fillings to close the tortillas and they turned more into baked tacos with rice and beans on the side.


To make things super easy, I found aluminum food prep containers at the grocery store (in the baking aisle) that you can fill, freeze, and toss right in the oven with no dishes to clean at the end of the night.


Enjoy!



What you'll need to prep the base:

  • Tortillas (corn or flour)

  • Rice (I used a Spanish rice mix for more flavor)

  • Black or pinto beans

  • Enchilada sauce

  • Shredded cheese

  • Queso fresco (optional)

  • Chicken breasts (about 3 lb for 10 meals)

  • Veggies i.e. onions, zucchini, cauliflower - roughly chopped

  • Trader Joe's chili lime seasoning blend (optional)

Optional toppings for after you unfreeze them:

  • Guac

  • Sour cream

  • More enchilada sauce

  • Cilantro

Also optional but highly recommended, margarita on the side :)


Step 1: Boil the chicken breasts in a large pot of water until they are fully cooked through plus some. Drain the water out and shred the chicken into fine shreds with a fork (or two forks).


Step 2: Sauté the veggies in a big pan with salt . For 10 dishes, I would use at least four zucchini, one onion, and cauliflower.


Step 3: Cook the rice. For 10 dishes, I use two boxes of Spanish rice which is 2 cups of uncooked rice.


Step 4: Assemble the tortillas. Squirt or pour a thin layer of enchilada sauce on the bottom of each of the aluminum containers. Then, arrange two tortillas so they are open tacos in each container.


Step 5: Add fillings. I usually do veggies first, then crumbled queso fresco, then chicken, then sauce, then shredded cheese, then more sauce until everything is level to the top of the container. Add a big scoop of rice and beans on either side of the enchi-tacos.


Step 6: Bake in the oven at 400 until the cheese is nice a melting and just about to brown (15 minutes or so).


Step 7: Close the containers and freeze.


Step 8: Reheat in the oven at 400 (30 minutes or so), top with any additional toppings you want, and enjoy!