This Chicken Enchilada recipe is another dish that, before moving to Italy, I would cook often and freeze. To freeze simply assemble as instructed in directions, but before pouring on the cheese, wrap in aluminum foil and place in the freezer. When ready to cook, let thaw 24 hours in the fridge before baking. Pour on cheddar cheese soup and bake according to the directions.
This recipe calls for chicken cooked and chopped. I usually use a whole chicken instead of boneless skinless chicken breasts. Using a whole chicken is cheaper and gives the dish more flavor. Lately, whenever I boil a chicken I make chicken broth at the same time. It is so easy to make and tastes better than store bought. When boiling the chicken simply put a few stalks of celery, a cut onion, and two or three cut carrots in the water. Salt and pepper to taste. Once the chicken is done, remove from broth. Then put the broth in the fridge overnight so the fat can solidify. The next day skim the fat off the top and strain out the vegetables. Then pour the broth into ice trays and freeze. After they are frozen, put broth cubes in a ziploc bag and keep in the freezer. It is so nice to have chicken broth on hand whenever you need it.
- cooked and chopped chicken - 4 cups
- sour cream, divided - 16 ounce
- cream of chicken soup - 1 can
- chopped onion - 1/4 cup
- shredded, Monterey Jack Cheese - 8 ounces
- small can chopped green chilies, drained - 1 can
- soft flour tortillas - 12
- cheddar cheese soup - 1 can
- salsa - 1 cup
- Preheat oven to 350°.
- In a bowl combine chicken, half of sour cream, cream of chicken soup, onion, chilies and cheese.
- Divide mixture evenly among the 12 tortillas. Roll the tortillas tightly.
- Place in a 13x9x2 inch baking dish.
- Pour cheddar cheese over all.
- Bake in oven for 25 to 30 minutes or until bubbly. Top with remaining sour cream and salsa.