Directions: |
Directions:TO PREPARE:
Prepare and shred chicken.
Mix together, cream soup, vinegar, sour cream, 1 1/2 cups cheese, chilies and chicken broth. If you cook your chicken in a crock pot you can use the broth from the crock pot.
Set aside 1 cup of sauce to put on top of the enchiladas. Add milk to the sauce to thin it out. You could also use additional 1/2 of chicken broth instead of milk. Add chicken to remaining sauce.
Lightly fry corn tortillas in oil over medium heat on the stove. Just enough to soften the tortilla.
Let tortillas cool enough to handle on paper towel. I like to put paper towel between each tortilla to let some of the oil drip off.
Fill tortillas with chicken filling and arrange in a 9 x 13 pan. Cover with sauce that was set aside and sprinkle remaining cheese on top.
TO FREEZE:
You can use any 9x13 pan you have on hand to put in the freezer. But if you are going to need the pan again soon I recommend using a disposable aluminum pan. When you are ready to freeze, cover with foil and place in the freezer.
As an alternative you can freeze the sauce, cheese and the tortillas separately in freezer bags and then thaw and assemble enchiladas when you are ready to serve them.
TO PREPARE FOR SERVING:
Preheat oven to 350. Remove enchiladas from freezer, leave foil on pan and cook for approx. 30 minutes. Remove foil and cook additional 15-20 min, until bubbling and cheese completely melted.
Or you can thaw enchiladas in the freezer and bake them at 350 for 20 minutes. Remove foil and bake an additional 5-10 minutes.
If you choose not to freeze your enchiladas they simply need to be baked for 20-25 minutes, removing foil for last 5-10 minutes. |
This recipe for Chicken Enchiladas is from