Freezer Chicken and Adobo Enchiladas

Heat oven to 375°F. Spray 11x7-inch baking dish with cooking spray; set aside.

In 8-inch skillet, heat oil over medium-high heat. Add onion; cook 3 to 5 minutes or until tender and translucent. Add garlic; cook 1 minute.

Transfer mixture to medium bowl; add chicken and taco seasoning mix, and stir until well combined.

In small food processor, process chipotle chile and enchilada sauce until smooth. Pour 1/3 cup of the enchilada sauce into baking dish, and spread in even layer. Add 3/4 cup of the enchilada sauce to the chicken mixture along with 1 cup of the cheese. Stir until well combined.

Place slightly less than 1/2 cup of the chicken mixture along middle of each tortilla. Roll up, and place seam sides down in baking dish. Top with remaining enchilada sauce, followed by remaining cheese.

Bake 25 to 30 minutes or until filling is hot and cheese is melted and bubbly. Let stand 5 minutes. Top with cilantro before serving. Serve with sour cream and salsa.

Freezer Directions: Line 11x7-inch pan with foil; spray with cooking spray. Make enchiladas as directed through step 5. Cover enchiladas with a layer of foil. Freeze overnight or until enchiladas are firm. Use foil to lift enchiladas out of baking dish. Place enchiladas in gallon-size resealable food-storage plastic bag until ready to use. When ready to bake, heat oven to 375°F. Place enchiladas back into 11x7-inch baking dish. Bake enchiladas, covered with foil sprayed with cooking spray, 45 minutes. Remove foil, and bake about 15 minutes longer or until enchiladas are heated through and cheese is melted and bubbly. Let stand 5 minutes. Top with cilantro before serving. Serve with sour cream and salsa.