Description: Good one for the freezer - a creamy sauce.

Time: 30 minutes

Preparation: Cook and shred chicken, or buy a roaster chicken and shred it.

Difficulty: Easy

  • 1 Tbsp butter
  • 11/2 cup chopped onion
  • 1/2 tsp garlic powder
  • 1 tsp. chile powder
  • 1 can diced green chiles (I omit these)
  • 1 can cream of mushroom
  • 1/2 cup sour cream
  • 2 cups cooked, shredded chicken
  • 1 cup cheddar
  • flour tortillas
  • 1/4 cup milk
  • Put butter in pan, saute onions.
  • Add garlic, chiles, & chile powder
  • Add soup and sour cream.
  • Remove 3/4 of sauce from pan and set aside.
  • To the remaining 1/4, add chicken and 1/2 cup cheese.
  • Roll ingredients in tortillas.
  • Add milk to reserved sauce, mix and pour over enchiladas.
  • Top with cheese
  • Bake at 350 for 30-35 minutes.
  • Thawing: you can freeze without cooking. Then, simply cook on the day you'd like to eat, once they're defrosted. Make sure they're heated all the way through.
  • Alternatively, you can cook, freeze, then microwave to eat them later, but the tortillas will be soggy, not crunchy around the edges.