Tuesday, October 4, 2011

Chicken Enchilades

Freezer Cooking Recipe

This recipe will make 12 meals - If you have 4 people cooking that makes 3 meals per family

Adjust the quantities accordingly if you have less people cooking.

Chicken Enchiladas

-2 Cans Members Mark 50oz Chicken Breast – (Sams)

-12 onions small

-12 garlic cloves

-1 gallon Salsa – Ortega Medium (Sams)

-5 ½ packages of Cream Cheese (Meijer or Sams)

-Ground Cumin

-12 cups of Cheese (1 Colby Jack Shredded, Bakers & Chef Brand, Sams)

-120 flour tortillas

Saute onions and garlic in two large skillets. Add the cumin, cream cheese, half of the gallon of salsa, and canned chicken. Mix everything together over medium heat until combined. Scoop a spoonful of chicken mixture into the middle of a tortilla shell. Sprinkle shredded cheddar cheese over the mixture and roll up the tortilla. Place 8-10 rolled up tortillas in a 9 x 13 (disposable) baking dish. Cover baking dish with 2 sheets of aluminum foil and attach baking and thawing instructions to the foiled lid. Place in the freezer or refrigerator until ready to take home!

Divide up the remaining salsa in Ziploc bags and do the same with the cheese. You can freeze both of these. You will use them on baking day.

Baking Instructions:

Thaw in refrigerator overnight. Cover enchiladas with salsa and shredded cheddar cheese and bake in a preheated oven for 30 minutes at 350 degrees.

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