Easy chicken enchilada recipe that makes a great make ahead freezer meal!
Course Entree
Cuisine Mexican
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour
Servings 6
Author Sarah @ Must Have Mom
Ingredients
Meat Mixture:
3Tbps Oil
1medium onionchopped
2 4ozcans chopped green chilies
5Cupscooked and shredded chicken
3pkg taco seasoning
2Cupswater
Cheese Mixture:
1 1/2CupsCottage Cheese
1/2CupSour Cream
Salt & Pepper
Other Ingredients:
20 8'' Tortillas
4Cupsshredded monterey jack cheese
3 10ozcans red enchilada sauce
Instructions
In a large skillet heat oil and sautee onions and chilies until cooked.
Add chicken, taco seasoning and water.
Simmer until liquid evaporates.
Set aside.
In a medium bowl mix cottage cheese, sour cream, salt and pepper. Season to taste.
Set Aside.
Measure out 2 cups shredded cheese and set aside.
Assemble: Heat tortillas in microwave - wrap in a damp paper towel and heat.
Spoon 3 heaping tablespoons of meat onto tortilla and 2T cheese mixture onto meat. Top with heaping Tablespoon of shredded cheese.
Roll and place in baking dish.
Cover and freeze. Place remaining shredded cheese that was set aside in a plastic bag and freeze with the meal. *This makes 3 9x13 pans of enchiladas. Divide the cheese evenly among the three meals.
Cooking Day:
Remove pan and place in fridge to thaw the morning of cooking.
Preheat oven to 350 degrees.
Pour one can enchilada sauce over top and sprinkle the bag of shredded cheese over top.
Bake uncovered 20-30 minutes until heated through.