7. Mama’s Chicken
Enchiladas – (16- 20 servings)
- 2 doz. Flour tortillas **We actually didn't use tortillas to freeze it this time and added them to the list of things we'd need to cook the enchiladas.
- 2 -3 cups cooked, shredded chicken
(I use rotisserie chicken) - Mix with chicken:
- 2 cans cream of chicken (10.5 oz)
- 3 cans of green chili enchilada sauce (14 oz) (I use Hatch or **El Paso)
- 16 oz sour cream
- 2 -3 cans green chilies (4.5 oz) (**We found fire roasted green chilies in a local grocery store. We used those this time. They're delicious. El Pinto brand. Not salsa!)
- 2 cups shredded cheese
- 2 additional cups shredded cheese for the top
We decided to freeze this differently to save us space in our freezers.
1. We divided the mixture between 4 quart sized zipped freezer bags, and freeze the additional cheese in a baggie. Tape the two together.
Cooking instructions: Thaw. Either follow steps 1-3 from below OR layer the enchiladas and cheese with tortillas like a lasagna. Bake at 350 degrees for 30-45 minutes. Cover for the first half of the cook time with foil.
1. We divided the mixture between 4 quart sized zipped freezer bags, and freeze the additional cheese in a baggie. Tape the two together.
Cooking instructions: Thaw. Either follow steps 1-3 from below OR layer the enchiladas and cheese with tortillas like a lasagna. Bake at 350 degrees for 30-45 minutes. Cover for the first half of the cook time with foil.
1. Roll chicken mixture in tortillas and line your 9x13 pan we used 4 8x8 pans.
2. Pour extra mixture over top of rolled enchiladas
3. Top with more cheese
4. Double wrap with heavy-duty foil and label.
Cooking instructions:
Thaw and bake at 350 degrees for 30 – 45 minutes uncovering ½- way through or
until bubbly. Serve with chips, salsa, and avocado.
My mama makes this differently every time. This is the most consistent recipe I've put together of her "recipe". It makes TONS of enchiladas. Be prepared. They're so so good.
