Monday, September 22, 2014

Chicken Enchiladas (Freezer Friendly)

4 chicken breast, cooked and shredded
10 medium size tortillas
2-10 oz cans Enchilada sauce
1 cup pinto beans
1 medium onion, chopped
2 cups shredded cheddar cheese, divided

In a large bowl combine; chicken, onion, beans, 1 can enchilada sauce, and 1 cup cheese. Stir to combine.

 Lay out tortillas and divide the mixture evenly down the center of each tortilla.

 Gently roll the tortilla closed.

 Place each one into a 9x13 tin foil baking pan.

 Push the enchiladas into each other so they all fit.

Pour the second can of enchilada sauce over the top.

 Sprinkle the top with the remaining cheddar cheese.

Wrap up tightly with tin foil, label and freeze.

When you are ready to bake it, bake at 375° for 2 hours (frozen).

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