Whoa. Did your life just get suddenly crazy busy with after school activities? Yeah, mine too. Here’s a great meal to double and freeze half for another time. I’m going to have to start doing this way more often!
Just pop them in the freezer before adding the cream and shredded cheese. To bake, thaw overnight in the refrigerator, top with cream and shredded cheese, and bake according to directions.
Chicken and Green Chili Enchiladas
3 cups cooked and chopped chicken
1 8oz package of cream cheese
1 small onion, chopped
1 small can of chopped green chilies
salt and pepper to taste
large flour tortillas
8oz whipping cream
8 oz Monterrey Jack cheese, shredded (more or less to taste)
Cook the onions and green chilies in a skillet over medium heat with 1 tablespoon olive oil until very soft, about 10 minutes. Add the cream cheese and stir until it melts. You can add a little cream if the mixture is not creamy enough. Add the chopped chicken, salt and pepper, and stir. Put some of the chicken mixture in each tortilla and place seam side down in a lightly greased baking dish. Pour whipping cream over the enchiladas and then top with shredded cheese. Cover with foil and bake at 350 for 15 minutes, remove foil and broil until browned on top, about 5 minutes.