Well, her hubby is a pilot in the Air Force, and for the past seven weeks they have been half way across the country for some flight training. It's been super lonely for me here on our little cul-d-sac!!! I've missed them terribly! I'm not sure exactly what time they are getting home today, but I figured that after being gone for so long they would probably enjoy a home cooked meal... that they didn't have to cook themselves!
Today I made some easy chicken and cheese enchiladas. This is my go-to dish if I need to make a meal to freeze for someone. They are really easy to make and since the chicken is already cooked, I can completely assemble the dish and all that the recipient has to do is thaw and bake for 15 minutes! Easy peasy!
For this recipe you need:1 pkg of chicken (I like to use the chicken tenders)
1 six count pkg of flour tortillas
2 cans of Old El Paso enchilada sauce (I use mild)
1 pkg of shredded taco or Mexican blend cheese
Directions:
Boil the chicken until fully cooked. Let cool. Pour a small amount of the enchilada sauce on the bottom of your pan until it's completely coated. Next, lay a tortilla on a dinner plate and spoon some enchilada sauce onto the tortilla and coat one side. Shred some chicken in a line down the middle of the tortilla, sprinkle with cheese and roll. Place seam side down in the pan. Continue for all six tortillas. Pour the remaining enchilada sauce over the tortillas in the pan. Make sure all surfaces of the tortillas are fully coated. Sprinkle cheese over the top of all.
If you are freezing this dish to give to a friend, then cover & freeze! If not, bake for 15 minutes at 375 degrees.
Garnish with sour cream and enjoy!
Ready to freeze!
Include instructions and a note!
Make some extra for yourself for dinner... yummy melted cheesy goodness!
I love that there are only 4 ingredients in this recipe! Thanks for sharing!
ReplyDeleteDenise