http://freezerfriendz.blogspot.com/2014/12/rerun-sante-fe-soup-by-jen.html
Friday, December 9, 2016
Thursday, December 8, 2016
Fiesta Chicken Enchiladas by Beth
Ingredients:
1 rotisserie chicken, meat removed and shredded (I used 4 c. shredded chicken breast)
2 c. shredded cheddar cheese, divided
1 c. sour cream
1/2 small onion, chopped
1 tsp. salt
1/2 tsp. pepper
8 (8 inch) flour tortillas
12 oz. salsa
Assembly:
Combine chicken, 1 c. cheese, sour cream, onion, salt, and pepper in large bowl; mix well. Divide chicken mixture up between tortillas (about 3/4 c.). Roll up and place seam down in greased 9 x 13 casserole dish. They will fit tightly. Cover and freeze.
Serving Day:
Thaw in refrigerator. Bake, covered, at 350 until heated through, about 45-60 min. Uncover and sprinkle remaining 1 c. of cheese over the tortillas. Return to oven, uncovered, until the cheese melts and edges of the tortillas begin to get crisp.
1 rotisserie chicken, meat removed and shredded (I used 4 c. shredded chicken breast)
2 c. shredded cheddar cheese, divided
1 c. sour cream
1/2 small onion, chopped
1 tsp. salt
1/2 tsp. pepper
8 (8 inch) flour tortillas
12 oz. salsa
Assembly:
Combine chicken, 1 c. cheese, sour cream, onion, salt, and pepper in large bowl; mix well. Divide chicken mixture up between tortillas (about 3/4 c.). Roll up and place seam down in greased 9 x 13 casserole dish. They will fit tightly. Cover and freeze.
Serving Day:
Thaw in refrigerator. Bake, covered, at 350 until heated through, about 45-60 min. Uncover and sprinkle remaining 1 c. of cheese over the tortillas. Return to oven, uncovered, until the cheese melts and edges of the tortillas begin to get crisp.