Love the freezer meal swaps, baby.
I was down to bare bones (except for 10 pans of stuffed pork chops and 10 bags of beef stroganoff, and not really feeling like looking at them, let alone eating them), and then we did a meal swap last night. I thawed out the garden chicken enchiladas, and boy, was it nice to have a hot, tasty meal ready to rock on a rainy, busy night!
I had made taco meat, just in case the kids complained about there being "green stuff" in them, since I didn't feel like drawing a line in the sand tonight. Crazy thing is, I didn't even need it! The only feedback I got was the fam felt like these were too creamy and yes, a little too cheesy. Next time, we'd leave out the can of soup, and just try it that way. We also used less cheese on top.
The scallions and red peppers in the filling are so awesome! My husband sprinkled on some fresh jalapeno since we'd just grabbed a handful from the garden. He likes to "kick it up a [5] notch[es]" - the rest of us were content to skip the burning lip/mouth sensation.
Oh - one more thing - this makes a whole 9" x 13" pan (8 enchies), so if you have a smaller family, you can make it in a couple 8" x 8" pans, or you'll just have some serious leftovers for luches the next day. Technically, you can freeze the cooked ones, and then microwave for lunch, but that's not my favorite - kind of a freaky texture after a bit.
Garden Chicken Enchiladas
8 oz sour cream
1 can cream of chicken soup, condensed (optional?)
2 c chicken breast, cooked and diced
10 oz chopped spinach, thawed and drained
½ c chopped red bell pepper
½ c chopped green onions
2 c shredded Mexican cheese (or maybe 1-1/2, or even just 1)
8 flour tortillas
To prepare for freezing: Combine soup and sour cream. Combine chicken, ½ c soup mixture, spinach, red pepper, green onion, and 1 c cheese. Spread ½ c on each tortilla. Roll up, place into greased 9 x 13 pan. Spoon remaining soup mixture over tortillas. Place the remaining cheese in a separate ziploc bag.
To cook: Bake, covered with foil at 350 for 30 minutes or until hot and bubbly. Remove foil, sprinkle with remaining cheese and cook for 5 more minutes. [Note: because I didn't read directions, I sprinkled on some cheese and baked them uncovered the whole time, with no adverse effects.]
P.S. I put this under the "Mexican" category, but I know, it requires a pretty loose interpretation of "Mexican". :)
I was down to bare bones (except for 10 pans of stuffed pork chops and 10 bags of beef stroganoff, and not really feeling like looking at them, let alone eating them), and then we did a meal swap last night. I thawed out the garden chicken enchiladas, and boy, was it nice to have a hot, tasty meal ready to rock on a rainy, busy night!
I had made taco meat, just in case the kids complained about there being "green stuff" in them, since I didn't feel like drawing a line in the sand tonight. Crazy thing is, I didn't even need it! The only feedback I got was the fam felt like these were too creamy and yes, a little too cheesy. Next time, we'd leave out the can of soup, and just try it that way. We also used less cheese on top.
The scallions and red peppers in the filling are so awesome! My husband sprinkled on some fresh jalapeno since we'd just grabbed a handful from the garden. He likes to "kick it up a [5] notch[es]" - the rest of us were content to skip the burning lip/mouth sensation.
Oh - one more thing - this makes a whole 9" x 13" pan (8 enchies), so if you have a smaller family, you can make it in a couple 8" x 8" pans, or you'll just have some serious leftovers for luches the next day. Technically, you can freeze the cooked ones, and then microwave for lunch, but that's not my favorite - kind of a freaky texture after a bit.
Garden Chicken Enchiladas
8 oz sour cream
1 can cream of chicken soup, condensed (optional?)
2 c chicken breast, cooked and diced
10 oz chopped spinach, thawed and drained
½ c chopped red bell pepper
½ c chopped green onions
2 c shredded Mexican cheese (or maybe 1-1/2, or even just 1)
8 flour tortillas
To prepare for freezing: Combine soup and sour cream. Combine chicken, ½ c soup mixture, spinach, red pepper, green onion, and 1 c cheese. Spread ½ c on each tortilla. Roll up, place into greased 9 x 13 pan. Spoon remaining soup mixture over tortillas. Place the remaining cheese in a separate ziploc bag.
To cook: Bake, covered with foil at 350 for 30 minutes or until hot and bubbly. Remove foil, sprinkle with remaining cheese and cook for 5 more minutes. [Note: because I didn't read directions, I sprinkled on some cheese and baked them uncovered the whole time, with no adverse effects.]
P.S. I put this under the "Mexican" category, but I know, it requires a pretty loose interpretation of "Mexican". :)