Today’s recipe (like the Runzas) comes from my well-used Crown of Life church cookbook. This recipe is from Rosalie Nichelson and has long been one of our family favorites.
Not only are these enchiladas delicious, but as I’ve said before, when you have diced chicken waiting in your freezer, you can make these in a matter of minutes. This time, I made a regular size batch – in two pans. I baked one pan for Andy and I to enjoy for dinner last night. The other pan I covered tightly with foil and put in the freezer for a later date. This method is what makes freezer cooking doable for anyone!
1 to 1 1/2 pounds boneless, skinless chicken breasts, diced (around 2 cups)
2 cans cream of chicken soup
1 cup sour cream
1 1/2 teaspoon chopped onion
2 (4 ounce) cans chopped green chilies
1 dozen flour tortillas
1 1/2 cups shredded cheddar cheese
Boil chicken until tender and cut into bite size pieces. I recommend using pre-diced chicken from your freezer as I explained here.
Heat soup, sour cream, onions and chilies on the stove until warm. Spread a tablespoon or two of this mixture on the bottom of a greased 9 by 13 pan. (This prevents your enchiladas from sticking to the pan and getting crisp as they bake.) Then, scoop out a couple tablespoons of the sauce into a small bowl and set aside. Stir the chicken into the remaining sauce.
Top each tortilla with a couple tablespoons of the chicken and soup mixture. Roll up and place the enchilada into your prepared pan. Repeat with remaining sauce and tortillas. Spread the plain sauce from the bowl over the enchiladas. Sprinkle with cheese.
Bake at 350 for 30 minutes. Allow to cool slightly before removing them for the pan. If you are freezing some, freeze before you bake. I hope you enjoy Rosalie’s enchiladas as much as I do!
For all my other freezer cooking recipes, click on the button below to view the rest of my recipes from 31 Days of Freezer Cooking.