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Monday, August 17, 2009

Chicken Enchiladas by Missy

8 flour tortillas
2 cups chopped/shredded cooked chicken
2 cups shredded monterey jack cheese
1 can cream of chicken soup
1 can milk (from your soup can)
1 cup sour cream
1 small can diced green chilies

Assembly to Eat Same Day:
Mix all ingredients together in a large bowl. Split your wet ingredients in half.
Spoon 1/4 of the wet ingredients on the bottom of you baking dish. Fill the tortillas individually with 1/2 of the mixture. Spread the remaining 1/4 on top of the rolled and ready to bake tortillas. Bake @350 for 45 min. Enjoy!

Assembly for Freezing:
I combined the chicken, cheese, soup, milk, sour cream, and chilies and placed them in a freezer safe bag. I counted out the flour tortillas and placed them in a separate freezer safe bag. To keep everything together, I placed the wet ingredients bag inside the tortilla bag...all done!

Serving Day:
Thaw all ingredients, assemble as directed, and ENJOY!!


  1. I'm so happy I found your site! This type of cooking was exactly what I was looking for THANKS!!!

  2. We enjoyed this meal. I think I put too much sauce on the bottom of the pan because the bottoms got a bit mushy. I think next time I might try just greasing the bottom and pouring less sauce on the top. Thanks for making it!

  3. I didn't put any sauce on the bottom of my pan and they stuck a little after cooked. My family enjoyed this meal, but not too crazy about it. It got 3 thumbs up and 3 thumbs down.

  4. We really liked this. The plates were almost liked clean. Thanks for a great one!

  5. This didn't work out right for us - tortillas kind-of disintegrated on the bottom. Good flavor though.