Carissa C.
This recipe comes from our freezer meals activity. This recipe makes one 9x13 pan, you could easily divide in to two 8x8 pans.
2-3 cups chicken, cooked and shredded
1 large onion
3 cloves garlic
1 29 oz. can enchilada sauce
2 4-6oz. cans green chilis
1 cup sour cream
1 15 o z . can olives, drained and sliced
1-2 cups kidney or black beans
Cheddar cheese, grated
12 tortillas
Combine garlic and onion and cook in 2 Tbsp. oil until golden. Add chicken, enchilada sauce, chilis, olives and stir until smooth. Stir in beans. Simmer for 10 minutes. In a 13x9 pan layer a thin layer of sauce, tortillas, sauce, cheese, tortilla, sauce, etc. ending with a layer of cheese.
Cover with foil and freeze. So serve bake at 350* for 30-35 minutes until heated through and cheese is melted. Allow to sit for 10 minutes before serving so it isn’t runny.
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