Make Ahead Chicken Echiladas

Being a “new” teacher is tough work!  I put new in quotes because this is my 19th year teaching, so I’m not really new.  I’m just new in the district, since moving to Snohomish this year.  I have had a lot of new teacher meetings to go to, which means I’m home later than I was last year.  There are many nights when my kids need to be fed and out the door by 5:30, so my after school meetings are making it tough to feed my family a decent meal.

Last weekend, I was very proud of myself!  I spent a little extra time making meals to put in the freezer.  I left a note on the counter for the kids to put the enchiladas in the oven at 4:00pm at 400 degrees.  By the time I got home from my meeting, dinner was ready!  Oh, how I love it when a good plan works out.

I usually start by putting a few chicken breasts in the crockpot with some taco seasoning (Yes, I buy the package even though I try not to buy prepackaged stuff.). I let that cook all day and by late afternoon, I’m ready to assemble the enchiladas. 

Combine 1 cup sour cream with one can of Cream of Chicken Soup.
Add a package of taco seasoning to the creamy mixture.

Lay out a tortilla shell.
Spread a little of the creamy mixture on the tortilla.
Add cheese and chicken.
Roll it up and put it in the (greased) pan.
Think of it like a taco and build it like that.
You can decide how much meat, cheese, and sour cream you usually like.

Once you’ve used all of the meat, lay the enchilada in the pan and smear (that’s a technical term) the rest of the creamy sauce over the top.  Top with cheese and bake for 30 minutes at 400.  The cook time will be longer if it is coming straight from the freezer.

I guarantee this is a family favorite in the making.

It’s Sunday again, so I’d better getting cooking for the week ahead!
Happy cooking!