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.”