frontera green chile enchilada sauce recipe

Garnish with diced tomatoes, shredded lettuce, and any of your favorites! We hope to inspire moms from all walks of life to simplify their everyday routines and create happiness along the way. You could also use the canned, chopped, I found this Bobby Flay recipe in the October 2010 Food Network Magazine.Ive never been a fan of canned, Green Chile and Chicken Mock Enchilada Casserole (Low-Carb, Gluten-Free), One, I replaced the tortillas with layers of mild roasted, Chicken Enchiladas with Green Chile Sour Cream Sauce, enchiladas. If adding jalapeno for heat, add to dish with green chilies. The company has a competitive edge in packing high-quality sauces and spices in the best way. CALORIES: 365 | FAT: 23.8 g | PROTEIN: 22.4 g | CARBS: 13.3 g | FIBER: 1.1 g Full ingredient & nutrition information of the Grandma's Skillet Goulash Calories Very Good 4.9/5 Save my name, email, and website in this browser for the next time I comment. Add more if you want to thicken it further. Step up your kitchen skills and get exciting new recipes delivered to your inbox! Consequently this is how I used leftover pulled pork and part of a can of, . Add the garlic and cook for another 30-45 seconds, then turn off the heat. I love hearing from you! Read our. I was looking for a recipe to transform our terribly dry low carb flour tortillas into something edible. This is my absolute favorite! Pour enchilada sauce over all. Begin by layering in this order: 6 tortillas, on the bottom of the dish, overlapping to fit. Bring a medium pot of water to a boil. Full ingredient & nutrition information of the, Sweet Potato and Black Bean Enchilada Calories, Steamed Japanese Eggplant with Spicy Green Onion-Ginger Sauce, Steamed Japanese Eggplant with Spicy Green Onion-Ginger Sauce Calories, West African Chicken and Peanut Stew Calories, Green Chile Enchilada Casserole with Chicken & Black Beans, Green Chile Enchilada Casserole with Chicken & Black Beans Calories, Soba with Chicken and Peanut Sauce Calories, Peanut Noodles with Shredded Chicken and Vegetables, Peanut Noodles with Shredded Chicken and Vegetables Calories, Green Chile Chicken Enchilada Casserole Calories, Jcama Salad With Chile And Lime Calories, Sweet and Spicy Pineapple Turkey Chili Calories. Cook until chicken is no longer pink, about 5 minutes. Remove from the oven and let cool to touch. Another general rule? Thank you for sharing this! SparkPeople closed in August 2021 so you can no longer save or track recipes. While some recipes use flour tortillas, corn tortillas are traditional and are the better option for enchiladas for good reason. This was so easy to make and delicious. The tantalizing balance of creaminess and heat has universal appeal. Gradually add the broth, whisking quickly and constantly to smooth out any lumps. there seems to be a a problem with the new display for the recipes (Powered by WP Ultimate Recipe). So glad you loved it! 2023 Warner Bros. 1 can (19 oz) Old El Paso red enchilada sauce 1 cup shredded Cheddar cheese (4 oz) Steps: Heat oven to 375F. Add remaining 1 tablespoon oil and onion to skillet. Cilantro often makes an appearance in both, but more so in green salsas, which feature an overall herbal flavor. Then remove the chiles from the bowl and peel off and discard the blackened skin. Mexican everyday. 2. 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Roast chiles for 30 minutes then transfer to bowl and cover for at least 15 minutes or until cool enough to handle. Melt butter in a heated skillet. The result was this fabulous green chili enchilada sauce, and it totally blew me away with its deliciousness! Warm your green enchilada sauce in the microwave. Thanks Marjorie! Spread a spoonful of sauce over the bottoms of two 9x11-inch casserole dishes. I made it last night for a recipe that called for green ench. Transfer the mixture to a saucepan and add the chicken broth. Step 4: Fill tortillas with the chicken and sauce and roll up. This homemade sauce is the perfect topping for many Mexican inspired recipes. Green taco sauce is not the same as salsa verde, as it typically also includes green tomatoes in its ingredients. Set a medium-mesh strainer over the pot and pour in the sauce. * Percent Daily Values are based on a 2,000 calorie diet. The main difference between taco sauce and enchilada sauce is the usage of spices. Taste and season with additional salt, pepper and/or cumin if needed. Continue to cook and stir for about one minute to toast the flour and spices. Grease a 9x13-inch baking dish. The result was fantastic, and well definitely be seeing this on our dinner rotation list again. Preheat oven to 375 degrees F. Spread about 1/2 cup of green enchilada sauce in the bottom of a 9x13" casserole dish and set aside. Member Recipes for Frontera Green Chile Sauce. Let the chiles steam in their own heat for 5 minutes. It's my own low fat version of the chinese dish. These Green Chile Enchiladas are a riff on my mom's cheesy enchiladas. sauce. Sauce modifications: No tomatillos, no sugar, 1 roasted ancho to replace other chiles so it wouldnt be too spicy for Tomas. Stir well. Pour about cup of the green chile sauce into the bottom of a 9-inch baking dish. A non-traditional way to enjoy a New Years traditional good luck favorite. One of my absolute favorite go-to meals that I know my family will always eat happily is enchiladas! It's FREE! Add the can of green chiles, diced tomatoes and tomato sauce to the food processor. Save my name, email, and website in this browser for the next time I comment. All what you will find here is completely free. Stir in additional broth if the sauce has thickened beyond the consistency of light cream soup. Add corn and chilies, stir. Turn the slow-cooker on high heat and cover. Makes for excellent leftovers; will keep in the refrigerator for several days. Add the sauteed onions and garlic and process until mostly smooth. The Target by my house had all kinds of options, but the one that stood out was the Green Chile Enchilada Sauce. Stir in flour, then chicken broth. Your daily values may be higher or lower depending on your calorie needs. Next, add a little bit of the paste to the enchilada sauce at a time, combining thoroughly. Stir vigorously until a paste forms. Classic red chile & cheese enchiladas. Find a proven recipe from Tasty Query! Add more oil and add the pork in batches, and cook until browned thoroughly. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Thats a great recipe to use this sauce with. Add the onions and garlic and saut until the onions are tender, about 5 minutes. Thirty minutes before serving, mix the cornstarch with water, and add it to the slow-cooker. Roll up each tortilla and place seam-side down in the prepared pan. Preheat the oven to 375 degrees F (190 degrees C). Fill with the chicken mixture, roll up, and place seam-side down into a baking dish. Namely enchiladas. Place the blackened chiles in a bowl and cover with a plate. Pout the tomatillo mixture into a large pot. Blend to a as smooth a consistency as possible. Pour the mixture into a slow-cooker. Creamy Enchiladas with Chicken, Tomatillo and Poblano. Remove from heat. Anaheims and Hatch chiles tend to be milder than poblanos. Salsa verde is a great dip for tortilla chips, topping for tacos or burritos, or sauce for roasted pork. Place the garlic and jalapeos on the pan with the tomatillos. This is a recipe the whole family will love and its ready in 35 minutes! Stir in the flour and cook for 2-3 minutes, stirring constantly. Lay out a warm tortilla, top with a portion of chicken and roll up. This sauce looks so fresh and flavorful! Transfer to the slow-cooker. 3. So the sauce stays inside the tortillas, place the enchiladas seam-side down into a baking dish. Fill with the chicken mixture, roll up, and place seam-side down into a baking . You may see ads that are less relevant to you. I love that its savory and salty, and has just a little kick of sourness from the green chilies. For other sauce recipes I would of had to go to store to get the peppers. Stir together shredded chicken, veggies, taco sauce, and cheese in a large bowl. Toss the tomatillos, chilies, onion and garlic with 2 tablespoons olive oil and sea salt, to taste on a rimmed baking sheet. She has an MA in Food Research from Stanford University. Tomatillo-Sauced Enchiladas with Spinach and Mushrooms. Enchilada sauce takes its spiciness from chilies, while taco sauce depends on cayenne pepper. Thank you for the inspiration! Recipe Collections | Frontera Pork Mole Street Tacos Get Recipe Crispy Rolled Beef Tacos Get Recipe Chicken Enchilada Verde Skillet Get Recipe Mahi Mahi with Tomatillo Avocado Sauce Get Recipe Pork Mole Street Tacos Get Recipe Crispy Rolled Beef Tacos Get Recipe Search Recipes Recipe Collections Pork Recipes Chicken Recipes See All Recipes This sauce is delicious! Yum! This green chili enchilada sauce is surprisingly easy to make! I keep my freezer stocked with cooked shredded chicken and my pantry stocked with black beans, corn, and green chilies, so its pretty easy to whip up enchiladas at a moments notice. Just smelling the tortillas being lightly fried (to soften them so they roll up easily), and my tummy will leap for joy knowing that enchiladas will be ready shortly. Preheat the oven to 350F. In a large bowl combine your chicken, sour cream, green chile, taco seasoning, and part of your mozzarella and jack cheese. Add chicken broth, salt, pepper, cumin, oregano and sugar. Microwave until steamy, about 30 sec. Hope you enjoy! Ingredients 4 medium (about 1 ounce total) dried chile guajillos, stemmed, seeded and torn into flat pieces 2 garlic cloves, peeled and quartered One 28-ounce can diced tomatoes in juice (preferably fire roasted) 1/4 teaspoon ground cumin 1/4 teaspoon ground black pepper 1 tablespoon vegetable or olive oil, plus a little extra for the tortillas Remove the husk. Heat 12-inch oven-safe skillet over medium-high heat. Here's 15 ways to use enchilada sauce- enchilada recipes, casseroles, soupeven macaroni and cheese! 1 pound boneless skinless chicken breasts, cut into bite sized pieces, 1 medium zucchini, sliced (about 1-1/2 cups), 1 can (15 oz each) pinto beans, drained, rinsed, 2 pouches Frontera Green Chile Enchilada Sauce, 1-1/2 cups shredded Chihuahua or Monterey Jack cheese, divided, 8 corn tortillas (6 inch), torn into large pieces. We always make enough for leftovers because as my father will happily tell you, there is nothing better than my mom's enchiladas re-heated for breakfast. When hot, toast the chile pieces a few at a time, pressing them to the hot surface with a spatula until aromatic and lightened in color underneathabout 10 seconds per side. Enchilada sauce is a great start to lots of delicious dinner ideas. Serve with a spoon of Sour Cream and some chopped cilantro (optional) Slowly whisk in the chicken broth, stirring constantly to prevent lumps. This recipe can be kept frozen for about 2 months. Wrap tortillas in plastic wrap. Broil on the top rack on the oven for 5 to 10 minutes until the tomatillos are lightly charred. So glad you loved it! One bite of enchiladas verdes hooks you forever. I was skeptical that the red chili enchilada sauce would turn out, but its excellent. Place mixture in a large saucepan. Step 1: Brush baking dish with olive oil and spread on a light layer of green enchilada sauce. so next time I'd use a smaller can of diced, Crockpot Green Chile Chicken Enchilada Soup (Video), Queso Fundido with Mushrooms and Hatch Green Chile, anything and everything made with cheese. Preheat oven to 400F. Step 2: Prepare the broth and other ingredients. Just be sure to place the enchilada sauce into an airtight container before freezing. Sometimes, when a recipe calls for shredded chicken, I just poach some chicken in chicken stock (it adds extra flavor), or Ive also been known to cook it in the slow cooker all day on low for about 6-8 hours, again in some chicken stock, OR, when Im feeling exceptionally busy (or lazy! Preheat broiler to high. Then puree until completely smooth. My kids like things pretty mild, so just the green chilies were perfect for us. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Stir to combine. Both red and green enchilada sauce range in spice levels, all dependent on the peppers used and whether or not the seeds were left in. In nonstick skillet heat Olive Oil and onions. You can still search and find our health recipes here. Pulse until mixture is coarsely chopped. 1. Nutrition information is calculated using an ingredient database and should be considered an estimate. I combined 1/2 cup sour cream, with my homemade recipe for cream of chicken soup (go ahead and use canned soup if youre in a hurry), a can of diced green chiles, the shredded chicken and some basic seasonings. Drain between layers of paper towel and keep warm. Discovery, Inc. or its subsidiaries and affiliates. Sprinkle cheese on top. Spicy Crock Pot Chicken Chile Verde (Low Fat), 61 Slow-Cooker Chicken Recipes That Will Save Dinner Tonight. Please note that our service may not work properly with enabled software like AdBlock. Made these for my hubby. Spray 13x9-inch (3-quart) baking dish with cooking spray. Add 2 Tbsp cooking oil, 2 Tbsp all-purpose flour, 1 tsp ground cumin, 1/2 tsp garlic powder, and 1/4 tsp onion powder to a small sauce pot. Taste and season the sauce with salt, usually about 1 teaspoons, and the sugar. Take some enchiladas to work and reheat them in the microwave. Great substitute for famous chain's delicious appetizer! Sounds like that was a darn good enchilada! One by one, place a little grated cheese and a strip or two of green chiles in the center of the tortillas, roll them up, and place them seam side down in the casserole. I need to make enchiladas again! This sauce is what you while find on your enchiladas in a New Mexican restaurant after you answers "green" to the servers question of "red or green?". Uses all fresh ingredients. . In a 13" X 9" baking dish, pour a little of the enchilada sauce in the dish to moisten the bottom. 2. Melt butter in a saucepan over medium heat. Add 1/2 meat mixture, 1/3 cheese and about 1/3 of the green enchilada sauce. Slide the tortillas into the oven and bake just long enough to make them soft and pliable, about 3 minutes. Completely cover with sauce. Please enter your email address and click submit.You will be sent an email with a re-set password link within a few minutes. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Im a food and wine lover, and recipe creation enthusiast. Who can resist warm, melted cheese? Preheat the oven to 350F. But if you are running short of time, you can easily use prepared tomatillo salsa (3 cups) instead of making your own, and/or use prepared canned whole Anaheim green chiles. Set aside. Stir in kale, beans, 1 pouch enchilada sauce and cooked chicken; heat until simmering and kale has wilted slightly. Heat the olive oil in a large skillet over medium heat. Place pan under broiler and cook until cheese is melted and lightly browned. Take the chicken mixture and place it into a corn tortilla. Set aside, cool and/or refrigerate until ready to assemble. The extra step of making enchilada sauce is worth it compared to using the can. In a large bowl, whisk together the sour cream, cup of chile sauce, cumin, garlic, onion, salt, pepper, and cayenne. Red Chile Enchiladas with Shellfish and Fresh Garnishes. Layer sweet potato mixture, remaining black beans, remaining corn, salsa, and Click to visit frontera green chile enchilada sauce recipe Add cilantro, salt and pepper and broth. COPYRIGHT RICK BAYLESS. Add onion and garlic and saut until tender, about 2 minutes. Place baking sheet in the oven and roast for 30 minutes. If you don't have access to fresh green chiles, you can use canned, but note that the flavor of freshly roasted chiles is far superior to canned. If you were to ask me what my favorite food was in the whole world, I would most likely respond, enchiladas! Sprinkle with remaining cheese. 2. Green Enchilada Sauce Ingredients Garlic Green chilies Onion Oregano Chicken broth Olive oil Pepper Kosher salt Cumin Jalapeo (optional) Cayenne (optional) How to Make Green Enchilada Sauce In a saucepan, saut the onion in the olive oil for 5 minutes over medium heat Add the garlic and saut for 1 minute. Typically red salsas are served slightly chilled, while green salsas can be served chilled or as a warm sauce. MORE INFO 5 505 Southwestern Flame Roasted Green Chile, Medium (3-16oz Value Pack) View on Amazon SCORE 9.2 LR Score LR Score is a ranking system developed by our team of experts. Add green peppers, jalapeno peppers and cilantro the blender and process until most clumps are out. You can make it on the stove top in a few easy steps. Add zucchini and garlic to skillet and cook until zucchini is tender, about 3 minutes. To make these green chile enchiladas of course you'll want to start with some good green chiles. If youre not going to use it within a week or you want to make a batch for later, you can also freeze this recipe. Half of the beans are finely chopped to give the filling a thick, creamy consistency. (Privacy Policy) *. Heat oven to 400 degrees. Mash the avocado and place it in a small bowl. Instructions. Add only one of the following to reduce bitterness: teaspoon baking soda, 1 to 2 teaspoons sugar, 1 to 2 teaspoons agave syrup. Main Differences Between Tomatillo and Salsa Verde. Chicken Enchilada Ingredient and Recipe Tips Roasting a Bone-In Chicken. 1 pouch Frontera Enchilada Sauce 1. If youre not going to use this homemade green enchilada sauce right away, you can store the sauce in the fridge, and it will keep for at least a week. Add garlic and cook for 1 minute. By creating a profile and answering a few questions, we can transform your experience on Ready Set Eat into one thats tailored to your cooking style and tastes. Spread a little tomatillo sauce in the bottom of a 9x13 casserole pan. How to assemble the enchiladas You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Cover and bake for 45 minutes. Heat oven to 400. Steam them for 7 minutes. In a large frying pan over medium heat, warm the oil. 2 Tablespoons fresh cilantro, teaspoon salt, teaspoon pepper, 1 cup broth. Meanwhile, dust the pork with flour, salt and pepper. Step 5: Spread the remaining sauce over the enchiladas and top with cheese. Add more oil to the pan as needed. Use the Copy Me That button to . Let cook in the in the slow-cooker on high for 2 hours. Thank you and God bless you, family, and all. (A food processor will work, though it wont completely puree the chile.). Add 1 tsp bouillon to one cup of water to prepare the garlic broth. The end result was delicious and the process was super easy especially for a mother of a LO. (-) Information is not currently available for this nutrient. Let us know how much you love this fresh homemade green sauce by leaving us a comment below, or by tagging us on social media so we can see all of the tasty recipes youre making! Grease a 9x13-inch baking dish. Taken from the back of the Hatch Green Chile Enchilada Sauce. Preheat the oven to 375 degrees F (190 degrees C). You can assemble the enchiladas (without the sauce) a day or two ahead, then pour the sauce over them and sprinkle with cheese to bake. Most of these recipes are quick and easy ones made especially for busy weeknights. Thats why I love this recipe so much is because the ingredients are all really basic. This flavorful and savory green enchilada sauce is so easy to make, and tastes so much better than store-bought sauce! Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Cook, stirring, until darker in color and gets thickened to the consistency of tomato paste, 10 to 15 minutes. Net wt. Comparison shop for Frontera Green Chile Enchilada Sauce and choose from Shopzilla's selection of top-rated stores. You can also roast chiles ahead of time. Simmer for about 30 minutes. Enchiladas Especiales Tacuba Style. Add the blended green enchilada sauce and lightly fry for 1 minute, stirring frequently. If you were to ask me on any given day whether red enchilada sauce or green enchilada sauce is my favorite, my answer would change, but lately I have been on a big green sauce kick. Notify me via e-mail if anyone answers my comment. As with any color chili, green sauces range from mild to hot. In a large bowl, combine cooked, shredded chicken with 1/2 cup enchilada sauce, 1 cup cheese, green chiles, sour cream, cream of chicken soup, and about 1/2 teaspoon each of salt and black pepper. Add onion and garlic to pot, and soften until fragrant, making sure to stir often to prevent burning. Stir in sour cream and salsa verde; cook until heated through. Simmer They have papery husks around them, and some people confuse them with green tomatoes but the taste is quite different. Line a rimmed baking sheet with parchment paper and arrange chiles on it in a single layer. For the Green Chile Chicken Enchilada Filling: Start by adding 2 cups of hot water to 2 cups of soy curls. 3. Place tomatillos, cooked garlic, the jalapeos, cilantro, and 1 teaspoon of salt in a blender, pulse until well pured. Remove from the oven and stack them in a single pile; cover with a kitchen towel to keep warm. Use any neutral flavor cooking oil to fry. Add a 1/3 of the shredded cheese Repeat layers until all ingredients are used. Back working now. Remove cover and bake for 10 additional minutes to get a crunchy layer on top of casserole Enjoy! Transfer the onion mixture to a blender or food processor. 15 Related Question Answers About Frontera Green Enchilada Sauce. Remove from heat and allow to cool slightly. Spice Classics Chili Powder, 6 lb - One 6 Pound Container of Bulk Chili Powder, Perfect for Chili, Enchiladas, Stuffed Peppers and Taco Recipes. . Mix well. Mexico One Plate at a Time Season 12: Bayless Best Ever, Season 11 Recipes: Yucatn: A Different Mexico, Creamy Roasted Poblanos, Corn and Zucchini Three Ways: taco filling, with roasted chicken thighs, with pasta, Creamy Enchiladas with Chicken, Tomatillo and Poblano. Enchiladas Rojas de Pollo con Queso Derretido, medium (about 1 ounce total) dried chile guajillos, stemmed, seeded and torn into flat pieces, 28-ounce can diced tomatoes in juice (preferably fire roasted), tablespoon vegetable or olive oil, plus a little extra for the tortillas, cups chicken broth, plus a little extra if necessary, generous cups (about 8 ounces) coarsely shredded cooked chicken (youll need about half of a large rotisserie chicken, cup (about 4 ounces) shredded Mexican melting cheese (like Chihuahua, quesadilla or asadero) or Monterey Jack, brick or mild cheddar, small white onion, cut into rings, for garnish. Heat 2 tablespoons oil in a skillet over medium-high heat. The main difference between green enchilada sauce (verde sauce) and salsa verde is that enchilada sauce is cooked, and salsa verde is raw. Required fields are marked*. I served it over rice and with frozen egg rolls. Hatch is a famous name when it comes to packed spices and canned food. Heat the olive oil in a large skillet over medium heat, Add the onion and garlic to the olive oil and the cook until soft, Whisk in the cumin, chili powder, flour, garlic powder, pepper and salt, Cook until the mixture is bubbly and a golden color, Be sure to continuously stir to prevent lumps from forming in the sauce, Allow the sauce to simmer for about 10 minutes or until it has thickened a little. Easy, healthy recipes your family will love! I am vegetarian, my husband is a meat eater from Jalisco, MX and our little one (LO) cant tolerate spicy foods at the moment so I made several modifications using ingredients I had in our fridge. Green Chile Enchiladas Recipe with tender chicken, tasty green sauce, cheese, and sour cream, gets baked in the oven until bubbly and golden brown! Heat 2 tablespoons oil in a skillet over medium-high heat. Bring to a boil and then reduce to a medium simmer for 5 minutes. 2 tablespoons vegetable oil, or more as needed, 3 cooked boneless skinless chicken breast halves, shredded, 12 ounces shredded Monterey Jack cheese, divided, 1 (4 ounce) can chopped green chiles, drained. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Not the wonderfully complex authentic enchiladas from Mexico, but the cheesy American casserole version my mom made for us growing up. Add the garlic, tomatoes with their juice, cumin and black pepper. Adding this mostly due to it being a family favorite and not many others call for making homemade verde sauce. Add garlic and heat until fragrant, about 2 minutes. For whatever reason, rain always leaves me craving Mexican food. Lay out the tortillas on a baking sheet and spray or brush lightly on both sides with oil; stack them in twos. Cook until onions are a little transparent and fragrant, about 10 minutes. Our partners will collect data and use cookies for ad personalisation and measurement. Microwave until steamy, about 30 sec. A sweet little twist on the classic turkey chili Vitamins, protein, low cal and great taste! This post may contain affiliate links. Remove the husks from the tomatillos. Enchilada sauce also requires liquid (either stock or water), but salsa verde ingredients are simply blended together and eaten as is. Then, you assemble them in a casserole dish, cover them with sauce and bake them until the cheese melts. Cook about 4-6 minutes to softened and very lightly browned. Sprinkle with remaining cheese. Stir in chiles and let cook to fragrant, stirring well to mix, another 5 minutes. Amount is based on available nutrient data. Start by giving the Hatch chiles a good rinse. $3.78. Red salsa is hotter than green. 1 pork roast - size doesn't matter1-2 cans, Crockpot Recipe for Pork and Green Chile Stew (Nefi's Green Chile Stew), (!) Whisk in chicken broth and heat until thickened. You also want to give the cornstarch a minute or two to heat up and fully integrate into the sauce, allowing it to thicken. Remove from heat and let cool. To put the enchiladas together, it's just a matter of frying the tortillas in a little oil and rolling them up with cheese and chiles. Corn tortillas have a distinct flavor that plays a key part of the enchilada experience, compared to flour tortillas, which are more like a blank slate. Once cooked, the enchiladas will keep in the fridge for up to four days, or you can portion them out and freeze them for up to three months.

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