Stocking My Freezer with this White Sauce Enchilada Recipe

Yesterday I finally got to the Enchiladas I've been meaning to make for my freezer. They were supposed to be Monday nights dinner (with a second batch going into the freezer), but alas, I discovered my favorite ingredient ~ the green chilis ~ was missing from my pantry, so we did a fake it dinner instead! :)


This is one of our favorite meals though, so I thought I would share the recipe! I got it from friends of ours and made some modifications... thanks guys!


Step 1: Gather ingredients

• 3 large breasts chicken (cooked and cut into bite sized pieces)
• 2 cans cream of chicken soup (we use the Campbell's Healthy Choice to avoid bad ingredients)
• 12 oz. Sour Cream (she uses fat free, but we don't... I also sometimes throw in an entire 16 oz container of this to spread the filling a little further)
• 1 and 1/2 cup cheddar cheese ~ shredded (as you can see, we usually use the Mexican Four Cheese shredded blend in stead... yummy!)
• 4 oz can diced green chilies (this adds a great zing without making it spicy. If it's spice you are looking for, go for diced jalapenos instead... we did this once when we bought the wrong thing. DH loved it, but it was too hot for me.)
• 10 tortillas (though when I split it up into 2 smaller pans, I spread it out over 12 tortillas... 10 works for the 9x13 pan though) (Oh, and we really like to use wheat tortillas, or spinach or sun dried tomatoes... adds nutrients and more fun flavors!)
• 1/2 cup cheese for top

Step 2: You can probably omit this one if you are able to keep your sour cream from freezing in the back of your refrigerator... this stuff was pretty solid... it slowed progress down significantly! :)

Labels: Getting Ready for Baby, In the Kitchen

posted by ~Babychaser~ @ 2:06 PM