My Chicken Enchiladas

Jackie's Freezable Chicken Enchiladas

2-3 cups of shredded cooked chicken breast (place in sauce pan)

Saute in small pan with olive oil:

1 small onion, chopped
1 small tomatoe, chopped
1 small green pepper, chopped

Add the veggie mixture to chicken, heat over medium heat.
Add 1/2 cup of red salsa, and salsa verde. Mix well, let simmer.

Once mixture is bubbling, turn off heat, and add 1/2 cup of sour cream. Mix well, and let cool.

Fill ten flour tortillas, and roll up. Freeze in small Ziploc bags. I prefer to freeze them individually since we're such a small family. A pan of ten enchiladas would be too much for us right now, so this makes the perfect quick meal.

When ready to cook, place in baking pan, sprinkle with cheese and more salsa if you have some. Cook at 350 degrees for about 15 minutes till cheese is melted and center of enchiladas is bubbling.

I love Mexican food.


Brenda said...

I make similar ones with cream of mushroom soup. YUM!

CaraqueƱa said...

Do you have a good recipe for salsa? Can't even get cilantro here...