Categories: Once a Month Cooking
Ingredients
- For 1 FAMILY
- 4 cups cooked chicken breasts cut up or shredded
- 1 tsp garlic salt
- 1 cup sour cream
- 1 can cream of mushroom soup
- 2 cups cheddar cheese
- 2 cups Monterrey jack cheese (1 c. Monterrey, 1 c. cheddar is a good option)
- 4 ounce can of green chilies
- ~10 flour tortillas
- 1 disposable casserole dish
- For 6 FAMILIES
- 24 cups cooked chicken breasts, cut up
- 6 tsp garlic salt
- 6 cups sour cream
- 6 cans cream of mushroom soup
- 12 cups cheddar cheese
- 12 cups Monterrey jack cheese (6 c. Monterrey, 6 c. cheddar)
- 6 – 4 oz cans of green chillies
- 60 tortillas
- 6 disposable casserole dishes
Directions
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TO FREEZE
-
Cook and dice chicken, combine all ingredients except chicken and cheese. Place 1 cup of cheese aside for topping. Leaving enough tortilla to roll over, place approx. 1 heaping Tbsp of filling, then layer chicken and cheese. Roll tortilla up, tucking in the ends, and place in greased 9 × 13 cooking pan. Once tortillas are in place, cover with extra filling and sprinkle with cheese. May add milk, ¼ c. at a time, to remaining filling in order to cover enchiladas. Cover with foil.
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TO PREPARE
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eheat oven to 350. Remove enchiladas from freezer, leave foil on pan and cook for approx. 30 minutes. Remove foil and cook additional 15-20 min, until bubbling and cheese completely melted.