What's For Dinner?

Freezer Chicken Enchiladas

Ingredients:

1 cup sour cream
2 cups shredded cooked chicken
1 1/2 cups shredded co-jack cheese - divided
1/4 cup salsa
1 t. cumin
6-8 tortillas

Directions:
Mix above ingredients together, leaving 1/2 cup cheese for top, then spoon into tortillas. Place in 9x13 pan, cover with foil, and bake at 350 for 30 minutes. Sprinkle with remaining cheese, then bake uncovered for 5 more minutes to melt the cheese. If you want, you can pour salsa over the top of the enchiladas before you bake them - it makes the tortillas a little softer.

To freeze: *** I wrap the enchiladas individually in foil to keep them fresher, then put them in a ziplock freezer bag. DO NOT BAKE THEM IN THE FOIL!!!! ***

To use frozen: Thaw. Unwrap each enchilada. Place in 9x13 pan, cover with foil, and bake at 350° for 30 minutes. Sprinkle with cheese, then bake uncovered for 5 more minutes to melt the cheese.

Submitted By: Molly

Comments:
If you like your enchiladas a little more wet, then add salsa on the top before baking. I've never done this, but my friend does when she makes them.