This is the second in the freezer meals series. This recipe and several more were shared by Suzanne on a forum I frequent. I’ve tried quite a few enchilada recipes. These were cheesy and mild. The kids really liked them. They also froze and reheated really well.
Here’s what you’ll need:
- 2 Tbs. butter
- 1 clove garlic, pressed or minced
- 1/2 onion, diced
- 1 can diced green chilis
- 1/2 cup sour cream
- 1-2 cans cream of chicken soup
- 2 cups cooked chicken, shredded
- 1/4 cups milk, plus extra
- 1 cup cheddar cheese
- flour tortillas
Saute the onion and garlic in the butter. Stir in the sour cream, green chilis and soup. Mix well and take out 3/4 cup of sauce to reserve for later. Add the chicken and 1/2 cup cheese to the sauce still in the pan.
Fill the tortillas with the chicken mixture, rolling and placing in a greased baking dish. In a small bowl, combine the reserved sauce with the milk. I added a second can of cream of chicken soup and extra milk. Pour this sauce over the enchiladas in the pan. Sprinkle with the remaining cheese.
Bake at 350 degrees for 30-40 minutes or until hot. Or, cover tightly with foil and freeze. Label with the instructions, “Thaw in fridge. Bake at 350 degrees for 45 minutes to 1 hour or until bubbly.”