Use It Up Recipe: Chicken Enchiladas

First I apologize for how unappetizing the picture looks. I made chicken noodle soup to use up a package of egg noodles. I then had chicken leftover. I also had some wheat tortillas and a bit of shredded cheese. These along with a few other ingredients became chicken enchiladas which went into the freezer for a quick meal at a later date.

I do use the term "recipe" rather loosely since I barely follow one. Here goes:

can of cream of chicken soup (I use my homemade version)

chicken broth (homemade from the freezer)

sour cream

shredded cooked chicken

bell pepper

onion

shredded cheddar cheese

tortillas

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I mix the cream of chicken soup with a few spoonfuls of sour cream. I then add in enough chicken broth to make it creamy but not runny. Keep about a cup of these separate. To the remaining mixture add the chicken, bell pepper, onion, and cheese. You can also add salt and pepper to taste. Spoon some of the chicken mixture onto a tortilla, roll up and place in an eight inch casserole dish. I normally get about five generously stuffed tortillas from this. Pour the remaining sauce over the top of the tortillas. This can be topped with cheese and baked or frozen to cook later. If freezing, thaw overnight in the refrigerator first and top with cheese. I bake it at 350 degrees for about 30 minutes or until it is bubbly.

One freezer hint if you need your dish before you are ready to bake. Line the dish with heavy duty foil before adding the tortillas. Cover tightly before placing in the freezer. Once it is frozen, remove the tin foil containing your enchiladas and place in a gallon freezer bag. Now you have your dish. The tin foil can be placed in the casserole dish when you are ready to bake. Just be sure to uncover the top.