Monday, January 2, 2012

Mexican Chicken Casserole

This freezer meal is so simple to make; it's a regular for our Mexican Mondays.  Gather your ingredients and churn out wrap after wrap.  One recipe will make one 9x13 casserole or two 8x8 pans.


2 c. chicken (cooked and shredded)
1 can Cream of Chicken soup
1 c. sour cream
1 sm. can diced green chilies
1/4 c. chopped onion
1 c. grated cheddar cheese
1 pkg. large flour tortillas

(To shred chicken quickly, cook breasts until done and throw into Kitchen Aid Stand Mixer.  In no time you have shredded chicken ready for any casserole.)

Mix first 6 ingredients.  Spread some on the bottom of a 9x13 pan (or 2 8x8 pans).

Fill tortillas and roll. (Put a scoop of mixture on tortilla and pull to one side and roll.) Place seam down in dish.

Spread the remaining filling over the top.  Sprinkle with cheese.

Cover with Press and Seal wrap and then with foil. Label and freeze.

To serve: Defrost completely. Cover and bake at 350° for 1 hour. Uncover and add more cheese. Bake until melted.

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