Enchiladas – Freezer meal

Enchiladas – Freezer meal

Canned Chicken

Tortillas

Cream of Chicken (or mushroom)

Sour Cream

Grated Cheese

Spices:

Chili Powder

Adobo

Pepper and Salt

Minced Onions

Sauce – Cream of Chicken Sauce and some milk (this goes on bottom of pan and on top of tortillas).

Mix Chicken, Rest of Cream of Chicken, Sour Cream, Cheese, and sauces.

Spray bottom of pan.

Put some of the sauce on bottom of pan.

Place mixture inside tortilla and roll up.  Works best if you have mixture all over tortilla and not just in the middle.

Place that in your pan.

Repeat until fill full pan.

Place sauce on top of Enchiladas. Make sure that sauce completely covers edges of tortillas.

Cover with plastic Wrap and then tin foil (make sure to remove plastic wrap before cooking).  Freeze.

To make – Put in fridge night before. If  seems dry can add more cream of chicken to top. Bake 350 for 30-40 minutes.

To make 2 small pans of enchiladas you need. 2 cans chicken, (cannery size). 4 cans of cream of chicken.