This week I doubled one of my recipes – chicken enchilladas – for the freezer. It’s time to get cracking on filling the freezer once again. It was requested by Hannah this week. So I’ll include the recipe.
- 2 c diced chicken (or turkey)
- 2 cans cream of chicken soup (I prefer it not so rich, so I use 1 can soup and 1 can milk)
- 8 oz sour cream
- 1 sm can green chilies
- 1/2 t salt
- 1 clove garlic, minced
- 1 doz small flour tortillas (heated and soft)
- 3 c grated cheddar cheese
- 1/2 bunch chopped green onions
- 1/2 c sliced black olives (opt)
- Heat first 6 ingredients, simmer 5 min
- Place 2 T mixture and a bit of cheese on each tortillas and roll
- Place seam side down in greased 9X13 pan
- Top with remaining mixture, cheese, onions and olives
- (to eat now follow baking directions below)
- To freeze: place into 2 gallon ziploc bag and freeze
- (thaw) Bake at 350 uncovered for 20-25 min. Serves 6
Blogs I might be linking to:
Menu Planning Monday, On The Menu Monday, Erin Branscoms, Marital Oneness, The Better Mom, Multitudes on Monday, Hear it On Sunday, Sharing His Bounty, What Joy Is Mine, Playdates at the Well, Back to School Monday, Domestically Divine Tuesdays, Time Warp Wife, Funky Planet Frequent Flier Club, Encourage One Another, Living Well Wednesdays, The Welcoming House, Legacy Leaver Thursday, What’s Up Wednesday, Thought Provoking Thursday, Hearts 4 Home, Thankful Thursday, First Day of My Life , Thankful Thursdays, Thankful, Thankful Thursday Brown-eyed Bell(e), Big Family Fridays, Faith Filled Fridays, Feasting In Fellowship Friday, Homemaking Link-up Week-end, A Little R&R
Oooh, that sounds yummy. I haven’t had enchiladas in a long time so I think this is on the menu soon!
I was TOTALLY bummed when I remembered I was making this tonight because I’m on a 5 day juice fast. Boy, did it smell and look WONDERFUL!!!