This is a family favorite meal at our house! Serve with some homemade refried beans, corn and/or a green salad and you have a wonderful meal. Dollop with a little extra sour cream! I make this recipe in two 8×8 pans for our family and freeze one for another day. Works very well for freezing, by simply skipping the baking step till later. This is the recipe we used for our freezer meal service project. Enjoy!
2-3 cups chicken, cooked & shredded (I use the leftover chicken pulled off the bones after cooking up a whole chicken, but you can also cook 2-3 chicken thighs and then shred them)
1 large onion
3 garlic cloves
1 (29 oz) can of enchilada sauce
2 (4-6 oz) cans chilis, optional
1 (16 oz) tube of sour cream or 2 cups cream of mushroom soup substitute
1 (15 oz) can of olives, sliced
1 cup kidney beans, if desired
cheddar cheese, grated (raw cheddar cheese is the best!)
12 tortillas, homemade or whole wheat
Combine garlic and onions and fry in a little oil until golden brown. Add chicken, enchiladas sauce, chilis, olives and just enough sour cream to make a creamy consistency. It will be runny, but that’s okay. Add kidney beans, if desired to make a complete protein. Allow to simmer for 10-15 minutes. Layer flat in a 13×9 pan, starting with a thin layer of sauce, tortilla, sauce, cheese, tortilla, etc. ending with a layer of cheese. Cover with tin foil, and bake at 350 for 30-35 minutes until heated through and cheese is melted. Allow to sit for 10-15 minutes otherwise it will be on the runny side.
May 13th, 2008 at 5:51 am
Thanks for posting your recipe, Lindsey!
May 13th, 2008 at 9:56 am
So i totally digg your blog - Yay:-) Am pretty sure this is obvious to some people but not quite to me…
How do you freeze your meals? Do you ziploc bag them? What type of containers do you use?
When i try to freeze my meals they are typically laiden with freeezer burns…help?
Lindsay replied on May 13th, 2008:
The best option I have found is to freeze in a glass pyrex pan, as I prefer not to use disposable aluminum pans, if possible. But I have done it both ways. Cover first with some tin foil, and then entirely with freezer paper to avoid freezer burn. That works wonderfully!
May 13th, 2008 at 11:25 am
Looks amazing! I forgot how much I enjoy reading your blog so I added you to my kindred spirits link on my url! Come check me out!
May 15th, 2008 at 12:16 pm
I will be trying this one soon as well as the others, thanks for posting!!
September 27th, 2008 at 6:02 am
I think it’s awesome you posted this recipe with a can soup substitute. Most people would use can - with MSG and not realize the health effects. I think you have a wonderful blog. I also started a second blog for recipes; http://www.savoringflavors.blogspot.com
In Jesus,
Vicky
September 27th, 2008 at 12:52 pm
Hi again ~ Lindsay,
I’m perusing your site today and thought I may as well post another question. I’ve made the Chicken Enchiladas and they are wonderful and a definite keeper! However, I was wondering if you have a substitute for the endhilada sauce?
Blessings,
Sunny
Lindsay replied on September 27th, 2008:
You can make your own enchilada sauce. There are many recipes available, but this one seems to come with good reviews. I have not attempted it myself as of yet…but your question definitely gets me thinking…I might just make these enchiladas this week!