This ended up being my second chicken recipe for the weekly cooking challenge. I had made the white sauce chicken enchiladas from some leftovers the night I put the whole chicken in the slow cooker. But I only made enough for both my teens so there was a ton of sauce left and I never do that.
Chicken enchiladas is something you can double and triple easily. When I say it’s my go to recipe, I’m not kidding. I’ve been freezing and making this recipe (OK the one in the menu plan) for over 10 years. The guys at the station love my white sauce chicken enchiladas. Yes, it’s the one from the menu plan, not this one specifically lol That’s how life works, not sorry. lol Damn I give a lot for free here and I don’t begrudge it. But my top recipes, hell yeah.
The odd thing is this is not my normal recipe. When I originally decided to make it I thought I had the cream of chicken only to be disappointed. I only had cream of mushroom so I was going to have to tweak the recipe to something I hadn’t tried before. Kids didn’t notice so it must be good. lol
A version of this recipe is my “go to” for the freezer. It’s also in the weekly meal plan as my usual recipe. I serve these enchiladas with spanish rice (included in the weekly meal plans), black bean salsa and side salads.
- 1 can cream of mushroom soup
- 1 can (4oz) roasted green chilies
- 8oz sour cream (can use light or non-fat)
- 4 cups shredded chicken
- 1 small onion sliced thin
- 16 medium flour tortillas
- 8 oz mozzarella (shredded)
- 4 oz cheddar (shredded)
- 2 9x13 pans
- In small microwaveable bowl, combine soup, chilies and sour cream.
- Microwave on high for 1 and 1/2 minutes (1:30).
- Stir and set aside.
- In a medium frying pan saute onions until just browned. Turn pan off and add chicken. Stir so the chicken is starting to warm up and combine with the onion.
- Set out the tortillas, as many as you can in your space. Setting them all out is best.
- Put a spot of the soup mixture on each tortilla.
- Evenly spread chicken on tortillas.
- Roll into a tight burrito and set on pan with seam towards side of pan.
- Should be able to set 8 per pan.
- Sprinkle half of each cheese on each pan of 8 enchiladas.
- Cover tightly with aluminum foil and freeze.
- ON COOK DAY
- Thaw for at least 24 hours in the fridge.
- Bake at 350 for 20 minutes covered.
- Uncover and bake for approximately 10 minutes.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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