Chicken Enchiladas
2015-02-21- Cuisine: Mexican
- Course: Main Course
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Ingredients
- 1 cup chopped onion
- 1/2 cup chopped green pepper
- 2 Tbsp. butter
- 1 boiled chicken, deboned, skinned and chopped
- 1 – 4 oz. can mild green chili peppers chopped
- 1/4 cup flour
- 3/4 tsp. of sal
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 cup sour cream
- 3 Tbsp. butter
- 3 oz. Monterey Jack cheese shredded
- 3 oz. Cheddar Cheese shredded
- 12 6-inch tortillas
Method
Step 1
Saute onions and green peppers in butter. Add cooked chicken and green chili pepper
Step 2
In separate pan heat chicken broth and and cream of chicken soup. Remove from heat and mix in sour cream and 1/2 cup of the cheese. Stir 1/2 cup of the sauce into the chicken mixture.
Step 3
Dip each tortilla into remaining sauce to soften; fill each with the chicken mixture. Roll up and arrange seam side down in a baking dish prepared for freezing. Pour remaining sauce over enchiladas and sprinkle with remaing cheese. To freeze, use the foil and plastic wrap method.
Step 4
***Serving Day Instructions: Thaw completely. Bake uncovered at 350 degrees for about 30 minutes.
Recipe Type: Freezer Meals
