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.”
These look really good! My boys love chicken enchiladas but are ready for a new version. This looks perfect : )
This will be dinner! I have everything but flour tortillas so I will just use corn tortillas unless I get out to the store.
Cahide(Turkish food) says
Süper bir lezzet!Türk yemekleride harikadır…
Thanks, Cahide! I put this in a Turkish/English online translator and it means “Super taste! Turk wonderful…”
I wanted you to know that I did make these with the corn tortillas, except I was feeling lazy so I made a casserole instead of individual enchiladas. It turned out very tasty! I think next time I will use the flour tortillas and maybe add a tad bit more spice, but all in all it was easy and good. Thanks!
I have my own version of CE that I have made for years with a red sauce and cilantro, but today- YES TODAY- I am trying these out. They look very gooey and cheesey!
This is the basic enchilada recipe that my mom has used for as long as I can remember (except she uses cream of onion soup). I’d always wondered if it was “freezable,” but wasn’t brave enough to try it. Thrilled to know that it is!
these things are awesome. i’ve made them twice and everyone loves them