Saturday, June 9, 2012

Creamy Green Chicken Enchiladas - Freezer Meal

What You Need: 
  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 package (8 oz) cream cheese, cut into strips to make it melt faster
  • 1 can (4.5 oz) chopped green chiles (mild or hot, your preference)
  • 1 package flour tortillas (I used diabetic-friendly, wheat free, high fiber Ezekiel 4:9 Sprouted Grain Tortillas, and ended up using 7 tortillas to use up the filling and fill the dish)
  • 1 can (19 oz) green chile enchilada sauce
  • 3/4 cup shredded cheddar cheese (3 oz)
What You Do: 
  1. Cook chicken in 10-inch skillet over medium-high heat, stirring occasionally, until no longer pink. 
  2. Add cream cheese and chiles, reduce heat to medium.  Cook and stir until blended and cream cheese is melted. 
  3. Spoon a small amount of enchilada sauce into 9x13 foil freezer pan, just enough to cover the bottom.
  4. Spoon chicken filling onto tortillas, roll up and place seam down down in freezer dish. 
  5. Pour enchilada sauce over top evenly and top with cheddar cheese.
  6. With a Sharpie, write on the lid:  Thaw in fridge day before, bake 15-20 minutes or until cheese is melted and bubbly. 

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