MaryJanesFarm Farmgirl Connection
Join in ... sign up
 
Home | Profile | Register | Active Topics | Members | Search | FAQ
 All Forums
 General Chat Forum
 Farm Kitchen
 Chicken Enchilada Casserole

Note: You must be logged in to post.
To log in, click here.
To register, click here. Registration is FREE!

Screensize:
UserName:
Password:
Format Mode:
Format: BoldItalicizedUnderlineStrikethrough Align LeftCenteredAlign Right Insert QuoteInsert List Horizontal Rule Insert EmailInsert Hyperlink Insert Image ManuallyUpload Image Embed Video
   
Message:

* HTML is OFF
* Forum Code is ON
Smilies
Smile [:)] Big Smile [:D] Cool [8D] Blush [:I]
Tongue [:P] Evil [):] Wink [;)] Clown [:o)]
Black Eye [B)] Eight Ball [8] Frown [:(] Shy [8)]
Shocked [:0] Angry [:(!] Dead [xx(] Sleepy [|)]
Kisses [:X] Approve [^] Disapprove [V] Question [?]

 
Check here to subscribe to this topic.
   

T O P I C    R E V I E W
campchic Posted - Jul 29 2008 : 05:41:35 AM
Does anyone have a recipe for a Chicken Enchilada casserole that can be put in the freezer?

Erin

Farmgirl #190
3   L A T E S T    R E P L I E S    (Newest First)
La Patite Ferme Posted - Jul 29 2008 : 3:10:15 PM
Erin,

A really easy one I was given years ago freezes well.

The mix is shredded cooked chicken about 2-3 cups (you can use leftovers also), to that add 1 small can of green enchilada sauce, one small can of diced mild green chilies, chopped onion and chopped black olives. Adjust sauce according to how much chicken you want.

In the pan layer corn tortillas, the mix, and shredded cheese (we use chedderella, the white and orange cheese). You want to layer it so the top is sauce. You can add extra cheese on top if you like.

Pop in the oven at 350 and bake until bubbley and cooked through, about 45 to 60 minutes depending on pan size. Any leftovers are great too.
Mommyswanson Posted - Jul 29 2008 : 12:31:13 PM
This is a recipe that I have made often. I have never frozen it but I would think it would work. It's yummy!!!

Laura



Mexican Chicken Recipe courtesy Paula Deen


Vegetable oil cooking spray

1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cheddar cheese soup
1 (10 3/4-ounce) can cream of mushroom soup
1 (10-ounce) can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
Unsalted butter, for greasing pan
1 (11 1/2-ounce) package flour tortillas
2 cups shredded Cheddar

Preheat the oven to 350 degrees F. Spray a 13 by-9-inch pan with the cooking spray.
In a large bowl, stir together the 3 kinds of soup and the tomatoes. Stir in the chicken.
Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.




"That which does not kill us makes us strong!" "I cast all my cares upon you Lord."
willowtreecreek Posted - Jul 29 2008 : 07:54:42 AM
The recipe I recently posted on my blog will freeze well for a month or so. The. Link is below.

Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
Felt and Fabric Crafts
www.willowartist.etsy.com
www.willowtreecreek.com

Snitz Forums 2000 Go To Top Of Page