Thursday, October 11, 2012

{Freezer Meals} Chicken Enchiladas

To me, nothing says warm, gooey, delicious, comfort food like Chicken Enchiladas.

And I don't even like them from a restaurant. Only this recipe.

It's the perfect combination of cheese, chicken, and tortilla, baked into a perfect dish.

In fact, I would liken it to the Mexican version of Chicken and Dumplings. And I am not particularly crazy about the whole "wet bread," concept of Southern chicken and dumplings.

You'll notice most of my freezer meal recipes are simple. And that's because over here we can't always find the more complicated ingredients. So, these recipes may not be gourmet, and they may not be healthy, but they are simple, and they are delicious!

Chicken Enchiladas
(recipe is doubled, one for cooking night, one for the freezer.)

The Ingredients:

4 cups boiled, shredded chicken (I like mine pulsed in the food processor)
1/2 cup butter
4 tbsp cumin
2 tbsp cilantro
2 tbsp minced garlic
2 cans diced chili peppers
1 tsp salt
2 cans cream of chicken soup (I use powdered soup mixes)
1 jar picante sauce (salsa)
2 pkg flour tortillas
6 cups shredded cheese (cheddar, Mexican, Colby Jack)


1.) Saute butter, cumin, cilantro, garlic, peppers, and salt, together in large skillet over medium heat
2.) Add in chicken, and mix together. Remove from heat.
3.) Combine soup, picante, and 3 cups of cheese in sauce pan and heat over medium heat until cheese is melted. Remove from heat..
4.) Fill tortillas with chicken mixture, roll, and place seam side down into baking dish.
5.) Cover one pan with half of sauce mixture and top with cheese.
6.) Bake at 350 degrees for 30 minutes.

(Only bake freezer dish for 15 to 20 minutes. Let cool before covering and placing in freezer. Then, when it is time to use, let thaw and bake for an additional 15 to 20 minutes.)

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