Freezer Chicken Enchiladas

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I have started making freezer meals lately, and I have been looking for some good recipes that can be frozen for later. The problem is that my family is picky, so I can’t use a lot of the great recipes I’ve found. One dinner that is easy to freeze, however, is chicken enchiladas.

A couple of years ago I found a great recipe for white chicken enchiladas. My family really loves that recipe so I decided to use it for this freezer meal.

I decided to make three meals, one to have for dinner that night and two to freeze for later. I bought some aluminum foil 13×9-inch baking pans at Walmart for about $1 each. I will have to do some looking around on Amazon and see if I can get a larger quantity cheaper.

The following recipe will make three pans of chicken enchiladas. One recipe serves six people.

White Chicken Enchiladas

Ingredients:

18 soft burrito shells
6 cups chicken, cooked and chopped or shredded
6 c. grated cheese (mozzarella, monterey jack)
9 tbsp. butter or margarine
9 tbsp. flour
6 c. chicken broth
3 c. sour cream
3 (4 oz.) cans diced green chilies (optional)

If you are going to cook one of the meals, preheat oven to 350 degrees. Grease three 13×9-inch baking dishes (I greased one glass one and two foil pans).

Place a small amount of cooked chicken and grated cheese in each burrito shell. Roll them up burrito style and place six, seam side down, in each baking dish.

In a large sauce pan, melt butter. Stir in flour and chicken broth and whisk until smooth. Heat over medium heat until mixture is thick and bubbly.

Stir in sour cream and green chilies and remove from heat. Pour sour cream mixture over enchiladas and top with remaining grated cheese. Bake for approximately 25 minutes, until is cheese melted.

For the pans you are going to freeze write the baking instructions on top of two pieces of aluminum foil and cover the foil baking pans. These pans stack well in the freezer, but make sure to freeze them in a single layer first and then stack them after they are frozen.

I love the fact that it takes pretty much the same amount of work to make three pans of chicken enchiladas as it does to make one pan. It doesn’t get much easier than that.

These enchiladas can be baked frozen or thawed, just make sure to add 15 minutes or so to the baking time if they are still frozen. Enjoy!

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