Chicken Enchiladas Freezer Recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Prep to freeze:In skillet with small amount of cooking oil over medium heat, cook ground chicken and onion until chicken is cooked through (can also grill chicken & combine pulled chicken with cooked onion). Drain crease, if any. Transfer to bowl and add sour cream, corn & 1/4 enchilada sauce.In each tortilla spoon 2 tbsp of chicken mixture & 1 tbsp cheese. Roll & place on cookie sheet. Allow to cool and freeze. Package in freezer bags, 1 enchilada per serving, store as many together in the same bag as you want.
Thaw in refridgerator at overnight, 1 per person.
On baking day:
Using 9X13 baking dish lightly spray with non-stick cooking spray. Coat bottom with 1/3 cup enchilada sauce. Place 1 tortilla per person in dish, seam-side down. Pour remaining enchilada sauce over top, spread well. Cover with tin foil, bake 30-40 minutes (90 minutes if frozen) in preheated 350F degree oven. Remove foil, Sprinkle cheese on top, return to oven until chees on top is melted.
Number of Servings: 12
Recipe submitted by SparkPeople user SCADBEER.
On baking day:
Using 9X13 baking dish lightly spray with non-stick cooking spray. Coat bottom with 1/3 cup enchilada sauce. Place 1 tortilla per person in dish, seam-side down. Pour remaining enchilada sauce over top, spread well. Cover with tin foil, bake 30-40 minutes (90 minutes if frozen) in preheated 350F degree oven. Remove foil, Sprinkle cheese on top, return to oven until chees on top is melted.
Number of Servings: 12
Recipe submitted by SparkPeople user SCADBEER.
Nutritional Info Amount Per Serving
- Calories: 321.7
- Total Fat: 16.6 g
- Cholesterol: 32.5 mg
- Sodium: 979.8 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 2.0 g
- Protein: 11.8 g
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