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.
** 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!

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