July 9, 2010

Chicken Enchiladas/Freezer Meals

I have decided the past several months that as much as I like cooking, I do not like cooking every night. So I try to make extra large recipes sometimes, then freeze a portion for a meal on a later date.
Chicken Enchiladas is one meal that freezes quite well. When I make them I don't follow a recipe. I just throw everything together. So, sorry but the measurements are not exact. Proportion ingredients according to your taste and what you have on hand. You may use flour, corn, or wheat tortillas.

Chicken Enchiladas

1 1/2 lb. chicken, cubed (cooked or uncooked)
1 med. onion
3 cans cream of chicken soup
1 can green chilies (optional)
12 oz. sour cream
8 oz. cottage cheese
12 oz. cheese (cheddar, monterey jack), divided

Cook onion with uncooked chicken, if using, in fry pan over medium high heat, until chicken is cooked and onion is soft, adding a little water as necessary. It is good to let it brown a little, as this enhances flavor.
Mix all ingredients together, reserving some cheese, except tortillas, in a large bowl. Spread a small layer of chicken mixture in the bottom of a glass baking dish. Layer tortillas on top, then spread with a layer of chicken mixture. Repeat until all of chicken and sauce is used. You may need to use multiple glass dishes. Pour reserved cheese on top. Bake at 350 for 25-30 minutes, uncovered.

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