Wednesday, March 10, 2010

Chicken Enchilladas

Chicken Enchilladas -Freezer meal

1/2 Cup Chopped Onion
2 TBS Butter
1 (4oz) can of diced green chiles
3 Cups Cooked, Chopped Chicken
1 (12oz) can of evaporated Milk
1 (10.75oz) can of Cream of Chicken Soup
1 1/2 Cups Sour Cream
2 Cups Shredded Monterey Jack Cheese (we used Cheddar Cheese)
10 Flour Tortillas


Cook onion in butter until soft. Remove from heat. Stir in green chiles and chicken.

In a bowl, combine evaporated milk, soup and sour cream.


Dip tortillas, one at a time, in sauce. Place three tablespoons chicken mixture down the center of each tortilla, (I used a 1/4 cup to make it easier)(we added cheese on top too!) Sprinkle with cheese.

Roll repeat with remaining tortillas
. Photobucket
(hint- tuck in both ends, then roll over itself)

Top with remaining sauce Cover wtih extra heavy foil.

Bake at 350degrees for 60minutes.

(Label and it's ready to freeze-- To serve: Thaw, Bake covered same as above)

Again we made two of these, one for the freezer and one to eat-- and My biggest dish wasn't clean so we used smaller ones and came out with two large pans that fit 7 each. and a smaller dish that fit 5 in it. (we only got 19 out of the deal)

ALSO it didn't specify if you dip both sides of the tortillas like I did (but I don't mind getting messy) you could dip one side (the inside) since you pour the extra sauce over the top... I would make sure you spray your pan first really good, ours stuck pretty good!

We rated it a 4 1/2 spoon. But the left overs were better so they were a 5 spoon


  1. That last picture is making me so hungry -- love that you have one for the freezer too!

  2. Okay I am sad I missed this one it looks so wonderful.. I want to try it..



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