Chicken Enchiladas

Not much of a recipe here just ingredients and a little guidance!

This is what mine looked like going into the freezer. I will take it out of the pan and wrap in foil as I have shown before.

Corn tortillas

Red onion chopped into small pieces

Shredded cooked chicken

Shredded cheese – I use the mixed Mexican blend cheese

Cream of chicken soup

Green Enchilada sauce

Mix onion, chicken, cheese, soup together

Dip tortilla into green sauce, put mixture onto tortilla, roll tortilla, place into pan, pour more sauce over rolled enchiladas

Bake for 35 minutes in 350 degree oven

So how much do you need? We made 6-7 meals and used:

6 cups chicken (shredded)

4 cups cheese (both to mix in and sprinkle pour on top)

3 cans Cream of Chicken Soup

3 cans Green Enchilada Sauce (the large cans)

2 onions

2 packages of corn tortillas (about 35 in each)

We did have left over sauce, cheese and tortillas so we made cheese enchiladas as well.