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!

Chicken Pot Pie

Hot from the oven...it's making me hungry again!

In our house we LOVE chicken pot pie. I have been making this recipe for probably 2 years now and it has never failed me. We always love it!

Chicken Pot Pie adapted from Allrecipes

1 lb boneless skinless chicken
1 1/4 cup frozen green peas
1 1/4 cup sliced carrots
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/4 teaspoon black pepper
1/2 teaspoon celery salt
1 3/4 cups chicken broth (don't buy it, use the water from boiling your chicken)
1 chicken bullion cube (if you used the water from your chicken)
1/2 teaspoon poultry seasoning
1/2 teaspoon McCormick Perfect Pinch Original Chicken (see pic below)
2/3 cup milk

2 unbaked pie crusts

Start by making your pie crusts or setting out your frozen store bought pie crusts to thaw.

Fill a large pot with water and boil your chicken and carrots together until both are done. About 15 minutes, but I usually forget about it and it goes for a little longer. Toss your frozen peas in for the last 3 minutes or so.

Using a strainer pour the water from boiling your chicken into a big glass measuring cup until you get to 1 3/4 cups, then toss the rest out or save it for another meal. Throw your one bullion cube into the bowl.

Chop your chicken into small chunks and set your chicken, carrots and peas aside.

In the same pot melt your butter and throw your onions in to sautee over medium heat. I like to cook my onions well because we do NOT like crunchy onions in this house! Once they are to your liking add the flour and seasonings. Whisk until you have a nice paste then slowly whisk in your chicken broth (don't worry, your bullion cube will not be completely dissolved, it's fine, it will happen). Using a whisk will to make sure you don't get clumpy flour balls. Now add your milk by the same method.

Start preheating your oven to 425 degrees (no reason to waste energy by preheating it too early).

Cook this over medium heat until thick. If you don't get it thick enough your pie won't set up quite right. Probably cook it for 10 minutes or so, but it will vary so I can't give an exact time. I've had to cook it as long as 20 minutes before to get it right.

Now dump your veggies and chicken into the liquid mixture and stir a couple of times. TASTE and adjust seasonings to your liking. I don't measure usually I just shake in a little more of everything until it's perfect.

If you haven't already go line your pie plate with your bottom pie crust, then pour the chicken mixture into the pie crust. Top with your second pie crust and make sure to cut a few slits on the top to let out steam.

Bake in the oven at 425 degrees for about 35-40 minutes. You want your crust to be golden brown and your pie to smell heavenly! Let your pie cool for 10-15 minutes before you cut and serve!

The beauty of this recipe is that you can change the seasonings and veggies to your individual taste! I used these seasoning because that is what I have in MY kitchen, if you don't have the same ones experiment with substitutions! Ultimately you want a savory chicken flavor that your family will love!

My new favorite seasoning. Try it!

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