I don't usually post dinner recipes, especially ones without pictures. But, I feel like I am always typing this up for someone, so it might as well be shared here! This is my go-to "freezer meal" to make for others. We almost always get asked for the recipe, so I think that means people like it as much as our family does.
I usually use just one can of mild chiles, because you never know what other people's kids will like/dislike. This makes a pretty mild casserole. If you are making this for your family and don't mind the heat, feel free to up the chilies to two cans, or to use medium or hot chilies.
This recipe will make TWO foil pans of enchiladas (about 6 medium sized enchiladas each). If you are making this for your family, you can either half this recipe, or just make an extra pan to freeze for later! I usually grill 3 XL chicken breasts the day before making this and chop them up and keep them in the fridge until I'm ready to assemble the enchiladas. You could also use a rotisserie chicken if you're short on time.
Recipe adapted from Allrecipes
- 1 1/2 teaspoons garlic powder
- 1 (4 ounce) can mild diced green chiles (if you like spice you can use two cans, or hot chiles)
- 1 (10 oz) can condensed cream of chicken soup
- 2 (10 oz) cans condensed cream of mushroom soup
- 1-1/2 cups sour cream
- 4 cups cubed cooked chicken breast meat
- 3 cups shredded Cheddar cheese, divided
- 12 large flour tortillas
- 3/4 cup milk
- 1 can sliced olives
- Preheat oven to 350 degrees F. Lightly grease a 9x13 pan (for half the recipe), or two foil pans.
- In a medium saucepan over medium heat, combine soups, sour cream, green chiles, and garlic powder. Mix well. Reserve half of this sauce and set aside. To the remaining half of the sauce in the saucepan, add the chicken and 1 1/2 cups of shredded Cheddar cheese. Stir together.
- Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
- In a small bowl combine the reserved half of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1 1/2 cups shredded Cheddar cheese. Sprinkles sliced olives on top.
- Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.Otherwise, cover in plastic wrap, then two layers of foil, and store in freezer until ready to bake. When baking from frozen, add an extra 10 minutes or so to baking time, or until thoroughly heated.