Or not. Here’s a really EaSy recipe that you can stuff in the freezer time and time again and it’s a crowd pleaser.
This was one of my favorite recipes growing up and then I got married and made it to death and well – apparently my favorites didn’t mean Aaron’s favorites. Ha! So we don’t make this one any more – I over did it. BUT, I made it today. (Sorry, no photos today)
6 chicken breasts, baked and cubed.
2 cans Cr. Mushroom soup
1 pint sour scream
1 small can of diced green chilies
12 flour tortillas (I always get away with more than that … stretch the recipe)
2 Cups grated cheese
Add Cr. Mushroom soup, sour cream and chillies to pan over heat on stove. When combined and heated through add 1 Cup cheese, let melt (stir). Add cubed chicken, stir to incorporate and remove from heat. Put spoonful of sauce in a tortilla, roll up and place in a greased pan (you pick the size or multiple sizes for easiest serving – this whole recipe with fit into a 9X13 with leftovers (so another pan, too)). There’s going to be sauce left over so you just spread that on top of the enchilada’s then sprinkle the other 1 Cup Cheese and bake at 350 for 30 min.
OR put in freezer.