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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 24 |
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A cheesy freezer recipe from Don't Panic Dinner's in the Freezer! Ingredients:
2 cups onions, chopped |
4 tablespoons butter |
6 cups cooked chicken |
1 (4 ounce) can green chilies, chopped |
9 tablespoons butter |
3/4 cup flour |
1 tablespoon cumin |
2 teaspoons salt |
7 1/2 cups chicken broth |
3 cups sour cream |
4 1/2 cups monterey jack cheese, shredded |
24 inches tortillas |
Directions:
1. Cook onion in 4 T. butter until tender.
2. Combine onion mixture in a bowl with chicken and chilies; set aside.
3. For sauce, melt butter and stir in flour, cumin and salt.
4. Stir in chicken broth all at once; cook and stir until thickened and bubbly.
5. Cook and stir 1-2 minutes more.
6. Remove from heat; stir in sour cream and 1 1/2 cup cheese.
7. Stir 1 1/2 cup sauce into chicken mixture.
8. Dip each tortilla into remaining sauce to soften; fill each with apx. 1/3 cup of chicken mixture.
9. Roll up and arrange rolls in 4 greased baking dishes for freezing.
10. Pour remaining sauce over enchiladas and sprinkle with remaining cheese.
11. Wrap tightly and freeze for future use.
12. On serving day: Thaw completely. Bake uncovered at 350 degrees for about 25 minutes or until bubbly.
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