March 30, 2010

Shauna's Chicken Enchiladas

The first or second month of the freezer meal swap we ate these enchiladas and I immediately tried to get the recipe. I finally have the recipe it came attached to the enchiladas last month. I was SO excited for it. I love these enchiladas. I don't know if it is the seasoning or what but they have been wonderful both times we have eaten them.

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Shauna's Chicken Enchiladas
from Freezer Meal Group
Print Recipe

1/2 pkg frozen chicken tenders
Garlic and Herb McCormick Seasoning
16 oz. shredded colby jack cheese
10 oz can or larger of mild enchilada sauce
8 burrito-size flour tortillas

Pour two inches of water in a large skillet. Add chicken and desired amount of seasoning, then cover. Cook until chicken is tender and no longer pink. Drain chicken and chop to desired consistency. Reserve the chicken stock and freeze for use in your own recipe at a later date. If you want to take the easy way out use canned chicken, but it is not as good.

To assemble enchiladas: Grease a 10x13 baking dish. Take a tortilla and place a desired amount of sauce in center. Using a circular motion spread sauce out to edges (like pizza sauce). Place desired amount of chicken lengthwise down the middle. Sprinkle desired amount of cheese on top of chicken. Fold sides in, and then roll-up from bottom (this will keep everything from running out). Put enchiladas in pan until all eight are side by side. Six fit best but if you squish them, all eight fit nicely. Pour remaining sauce over enchiladas and sprinkle top with remaining cheese. Bake at 350 for 25-35 minutes, until cheese is melted and enchiladas are warmed through.

Freezer directions: When assembled cover with aluminum foil and freeze. To bake from frozen, keep covered and bake on 350 for 35 minutes, then uncover and bake 10-15 minutes, until cheese is melted and enchiladas are warmed through. If baking from thawed follow the directions for baking fresh.

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