Creamy Chicken Enchiladas

This has been a family favorite through the ages!

2 Cups of shredded chicken
1 Onion, chopped
2 Cans of Cream of Chicken (skip all the salt & preservatives by making your own)
1 pt of Sour Cream (I often use plain yogurt)
1 -1 1/2 dozen tortillas (I use wholegrain/wholewheat but corn tortillas are great too)
1 Cup Chopped Green Chiles
White or Cheddar Cheese

Saute onions in butter, then add the cream of chicken, chicken and chili peppers.  Turn of heat and stir in sour cream or plain yogurt.  Soften tortillas in hot grease (optional) Drain and put in a spoonful of chicken misture in each tortilla.  Roll up and lay seam side down.  POur what is left on top.  Grate cheese and put on top.

Bake at 350 until heated through and bubbly; use a 9 x 13ish pan.

Here are what two sources online say to do for baking frozen enchiladas:

Unwrap the frozen enchiladas, cover with foil, and bake at 400° F until heated through, after 30 remove foil and pour thawed sauce and cheese over enchiladas and continue to cook until bubbling and beginning to brown, 15 to 20 minutes more.

Martha Stewart says:

Thaw sauce in refrigerator overnight (or microwave on high 2 minutes, stirring once halfway through). Preheat oven to 400 degrees. Remove foil and plastic wrap from baking dishes, and pour sauce over enchiladas; cover with foil. Bake 30 minutes; remove foil, and bake until bubbly, about 15 minutes more. Cool 5 minutes before serving.

Check out what the Pioneer Woman does for her White Chicken Enchiladas for a fantastic step by step tutorial with pictures!

Welcome!

Hey Friends!

Thanks so much for being a part of our little freezer meals swap!  I am loving it so far, and hope it blessing your family as much as it is mine!

I created this blog as a way of sharing the recipes for the meals we swap...and also so that we can leave feedback in the comments on how we liked the recipe, etc.  If you have a moment, add the recipe(s) you've made for swap, so others have detailed instructions, and the recipe should they choose to make it again! :)

Best,
Sarah

Chicken Caliente Casserole

Chicken Caliente Casserole

Recipe courtesy of Linda Coleman from Food Network

This is a great way to use up left over rice or vegetables you need to use - most veggies work great!

Ingredients:

Butter or non-stick cooking spray, for greasing casserole dish

2 1/2 cups large-diced cooked chicken (I usually substitute 1-2 cans of black beans for the chicken, or sometimes half chicken, half beans)

3 cups cooked rice (1 cup uncooked rice makes about 3 cups cooked rice)

1 cup sliced celery

1 cup sliced green bell pepper

1 cup sliced onion

1/2 cup mayonnaise

1/2 cup sour cream

2 tablespoons freshly squeezed lemon juice

1 tablespoon chili powder

2 teaspoons fine salt

1/2 teaspoon garlic powder

1/2 teaspoon hot sauce (I omit this as my children aren't fans of hot sauce - my husband adds his own anway!)

3 tomatoes, cut into wedges (can substitute a can of diced tomates)

1 1/2 cup corn chips, crushed

(I usually add 1 c shredded cheddar or colby jack cheese for the last 5 minutes of baking)

Directions:

Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish (13” by 9” works great).

In a bowl, combine all the ingredients except the chips and mix well. Transfer the mixture to the buttered dish, top with the chips, and bake until hot and bubbling, about 30 to 35 minutes. Serve immediately.