Sour Cream Chicken Enchiladas

We tried these for the first time the other night and loved them! I doubled the recipe and froze half of them. See directions below for how to freeze enchiladas without ending up with mushy tortillas. I learned this method from my amazing friend Kim. Thanks Kim! :)

I forgot to take a picture after they were done, but this is right before being popped in the oven

Sour Cream Chicken Enchiladas from Food.com

1 lb chicken breast, diced
1 medium onion, chopped
1 tablespoon vegetable oil
8 flour tortillas, softened (8 inches each)
1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies

1. In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla (I don't measure this, just eyeball it).

2. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.

3. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.

4. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.

5. Top with remaining 3/4 cup cheese and bake at 400 F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Enchiladas, sauce, and cheese

Freezer Meal Prep

Line your baking dish with aluminum foil. Follow steps 1-3. Now wrap your chicken-filled tortillas up in the foil. I split mine into two groups of four so they could be stacked into one big ziploc bag.

Pour your sauce into a saved glass jar- old pasta jars work great. If you don't have a jar then let your sauce cool and pour it into a ziploc bag.

Put your remaining cheese into a ziploc bag.

Now take your foil wrapped tortillas, sauce, and cheese and squeeze them into a gallon sized freezer bag. If they don't all fit in one bag then separate them into two bags, just try to keep those bags close to each other in the freezer :).

Make sure to write baking directions on a slip of paper and stick it in the bag, or write the directions right on the bag with a sharpie.

**When you are ready to eat them let the sauce thaw overnight, or thaw in microwave (carefully). Place rolled up tortillas in 9 x 13 baking dish, pour sauce over, and sprinkle with cheese. Bake at 400 F for about 20 minutes, though if your rolled up tortillas are still frozen you may need to increase the time!