Go Back
Print

Chicken Enchiladas

Course Freezer Cooking
Cuisine Mexican
Author Savanah

Ingredients

  • 20 Corn Tortillas
  • 1 12 oz Can Tomato Sauce
  • 2 12 oz Cans Enchilada Sauce
  • 2 Pounds Boneless Skinless Chicken Breast Cooked and Shredded
  • 1 Large Onion Sliced Thinly
  • 2 Teaspoons Minced Garlic
  • 1 Tablespoon Olive Oil
  • 1 Can Cream of Chicken Soup
  • 1 Tablespoon Cumin
  • 2 Teaspoons Chili Powder
  • 1 Teaspoon Oregano
  • 1 Teaspoon Black Pepper
  • ½ Teaspoon Salt
  • 1 Cup Shredded Cheddar Cheese
  • 1 Bunch Cilantro Rinsed and Chopped

Instructions

  • In large skillet cook onions and garlic in olive oil until onions are just tender (5-7 minutes).
  • Add in shredded chicken breasts, cumin, chili powder oregano, pepper and salt and mix well.
  • Pour cream of chicken soup over top and mix until all veggies and chicken are well coated.
  • Cook for additional 7-10 minutes on medium heat.
  • While chicken mixture is cooking, heat tomato sauce in medium saucepan until comes to a boil. Cover and remove from heat.
  • Using assembly line method, dip each tortilla in heated tomato sauce first, then fill with 2 tablespoons chicken mixture. Top with a sprinkle of cheddar cheese and roll placing in pre-sprayed foil baking pan.
  • Once pans are full, pour generous amount of enchilada sauce over top making sure to cover all of tortillas well. Sprinkle tops with chopped cilantro.
  • Allow to cool, cover with lid and wrap entire pan in plastic wrap prior to freezing.
  • Plastic wrap serves as an extra layer of protection against freezer burn.