Chicken Enchiladas....For January

Chicken Enchiladas:

For Cooking Day:

• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 2 Tbsp. butter
• 1 boiled chicken, deboned, skinned and chopped
• 1 - 4 oz. can mild green chili peppers chopped
• 1/4 cup flour
• 3/4 tsp. of salt
• 1 can cream of chicken soup
• 1 cup chicken broth
• 1 cup sour cream
• 3 Tbsp. butter
• 3 oz. Monterey Jack cheese shredded
• 3 oz. Cheddar Cheese shredded
• 12 6-inch tortillas

Cooking Day Instructions:

Saute onions and green peppers in butter. Add cooked chicken and green chili peppers.

In separate pan heat chicken broth and and cream of chicken soup. Remove from heat and mix in sour cream and 1/2 cup of the cheese. Stir 1/2 cup of the sauce into the chicken mixture.

Dip each tortilla into remaining sauce to soften; fill each with the chicken mixture. Roll up and arrange seam side down in abaking dish prepared for freezing. Pour remaining sauce over enchiladas and sprinkle with remaing cheese. To freeze use the foil and plastic wrap method. For instructions of this method click here.

Serving Day Instructions:

Thaw completely. Bake uncovered at 350 degrees for about 30 minutes.