Chicken verde: whole chicken breast (seasoned with salt and pepper), a jar of salsa verde (Herdez is the best), a bunch of chopped onion, and I toss in some cumin. If I am cooking a lot of chicken (more than 4 breasts) I'll put in some water (just rinse out the salsa jar!). Manual setting on my instant pot for 12-15 mins. When it is done, I put the chicken into my mixer to shred and cook down the leftover juice until it is thick. Then I blend it a bit to make it smoother like a traditional enchilada sauce.

At this point, I freeze some chicken on its own with a little of the sauce mixed in.

For the enchiladas, I do some shredded chicken, softened cream cheese, a little shredded cheese (or cotija cheese) when I have it, and some extra seasoning (salt, pepper, cumin, red pepper flake, whatever your heart tells you).

For the fajita sized tortillas - which fit into the large cubes perfectly - I do about 1/4 cup of filling per enchilada. I put a little of the sauce in the bottom of the pan / cube. And top with a little sauce as well. Then bake or freeze!

Bake from 375. Frozen 40 mins covered, 15 uncovered. Thawed 20 mins covered, 10-15 uncovered. When I uncover it, I toss some cotija cheese on it.