Chicken Enchiladas
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)
~10 flour tortillas
1 disposable casserole dish
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
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 x 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.
TO PREPARE
Preheat 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.
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This is one of my families favorite recipes. We like it using corn tortillas and instead of rolling them just rip the tortillas into pieces and assemble in layers. I also use whole chickens boil them and break up the meat and use. I stock up on whole chickens when they go on sale boil several at a time and then freeze the meat so I have it on hand to use in this type of recipe.
Andrea,
We have a crockpot recipe that we use for freezer group called Chicken Ole that uses a similar recipe to this one with alternating layers of corn tortillas (stripped) & the chicken mixture. It cooks on low for 5 hours & is DIVINE. I’d love to share if you are interested!
I would love to have your chicken ole recipe!
Please share where do you get your disposable pans for a good deal? Thank you.
Staci,
We get them at the dollar store!
I buy mine at Family Dollar. 3 pack for $1.00
I get my pans at Sam’s Club. A pack of 30 casserole pans (9×13) is $6.
Amber ~ I’d LOVE to have your crockpot recipe!!!
BTW, just thought I’d share I also make my enchiladas similar to this except that I use Cream of Chicken instead of C-o-Mroom soup and I add a jar of salsa rather than the chiles…plus, I top it with black olives. Like Andrea, I try to boil several whole chickens atleast oncea month so that I have broth and shredded chicken on hand. Sooo convenient and easy!
I’m so new to this freezer meal thing I haven’t even tried it yet! This may be a silly question, but did I understand correctly that you don’t thaw the enchiladas before you bake them? If so, that would be awesome! Anyone have an answer for me?
I’m wondering the same thing… do they go straight from freezer to oven?
Right from the freezer to the oven is fine! It has been taking about 1/2 an hour longer to cook straight from frozen.
I’m new to freezer meals! I’m expecting a baby with 3 other little ones at home and I want to start making some meals to freeze. I have a couple questions. how long can a meal be in the freezer? how do you keep it from getting freezer burn? is covering it with foil good enough to keep it “good”??? Thanks for the help!!
Trinity – we most often bag our meals in Ziploc freezer bags. But for the Enchiladsas, you’d want to freeze them in a foil pan and use good foil (nice and thick and good for freezing). I think the longest I’ve gone before eating was almost 3 months and they were still great! And the best way to prevent freezer burn is to keep them sealed as best as possible. Super easy to do when you’ve got stuff in Ziplocs! I just leave a little part of the “zipper” open, and suck the air out! I only do this on my own of course. Ha ha!
But it’s cheaper than buying a machine to do it for you!
This recipe sounds great; I make a similar chicken enchilada dish using low-carb tortillas, chicken mixed with 1 pkg cream cheese, rolled up; cover with 1 c. salsa and 1 c. sour cream. Bake for a few minutes, add 2 cups shredded cheddar – a much lower-carb version of chicken enchiladas!