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. 

Italian Chicken – Freezer Crock Pot Meal

Italian Chicken – Freezer Crock Pot Meal

4 Chicken Breasts

16 oz Italian Dressing

½ cup Parmesan Cheese

Dry Italian Season packet

4-6 potatoes cut up in chunks
Half Onion cut up in chunks

½ bag mini carrots (or 4 carrots peeled and cut into chunks)

To prepare to freeze-

Combine all ingredients but Parmesan cheese in large freezer bag.

Put Parmesan cheese in small freezer bag and keep with rest of meal.

To Make – Dump large freezer bag of ingredients in crock pot. Cook on low for 6-8 hours or high 3-4 hours. Add Parmesan for last ½ hour.

Serve with rice or noodles.

(we doubled the wet Italian dressing and made enough for 2 freezer meals.)

Sweet and Sour Chicken – freezer meal

Sweet and Sour Chicken – freezer meal

Chicken

Cut up chicken into small chunks and dip in flour then egg then fry on stove so that browned on all sides. (does not need to be cooked all the way thru). Set aside (or freeze if using later.

Sauce

¾ cup Sugar

4 TBSP Ketchup

½ cup Distilled Vinegar

1 TBSP Soy Sauce

1 tsp garlic salt/sauce

Preparation: Whisk until smooth. Set aside (or freeze in separate bag if using later).

To Make –

Pull chicken and sauce out of freezer in the morning.

When ready to make. Put chicken in casserole dish and pore sauce over chicken.

Bake 350 degrees for 15 minutes on each side. (Total of 30 minutes).

(we doubled the recipe for the sauce to have extra for rice etc) made enough for two small freezer meals.