Chicken Enchiladas - A Freezer Meal

Did I mention in my Chicken and Wild Rice Soup post how thankful I am that I prepared freezer meals before Marcus arrived?!?

A few nights ago I received a text from the hubs asking what was for dinner... We went into our usual dialogue: "What sounds good to you?" "I don't care. What sounds good to you?" It goes on like this for a bit, and then Mexican is suggested. Freezer meal to the rescue!

While prepping the 10 Freezer Meals this particular dish was one that I couldn't wait to try. And, yum-o it was!

Chicken Enchilada

1.5 cups Cooked, shredded chicken 

2 Tbsp butter

1/2 cup onion, chipped

1 clove garlic, minced

1 10.5 oz can Cream of Chicken Soup

1 cup sour cream

1 4.5 oz can green chilies

1/5 cups shredded Mexican cheese

1/4 cup milk

10 tortillas

1 9x13 foil pan

To prep: In a medium sauce pan, saute onion, garlic, and butter. 

Add soup, 1/2 cup sour cream, and green chilies to onion/garlic/butter.

Mix well.

Reserve 3/4 cup sauce and set aside.

To remaining sauce, add chicken and 1/2 cup cheese. 

In a small bowl, combine reserved sauce with remaining sour cream and milk. Mix well.

Spread 1/2 cup sauce over the bottom of the foil pan.

Place 1/4 cup chicken mixture in each tortilla and roll.

Place tortilla seam side down in foil pan.

Spoon remaining sauce over filled tortillas, covering completely.

Freeze.

** Be sure to set aside and label one cup of Mexican cheese for this dish. 

To prep meal: Thaw. Bake at 350 for 25 minutes. Sprinkle with one cup of Mexican cheese. Return to oven until cheese melts. 

Serve. Enjoy!