This recipe is another of the recipes that I made last Saturday with Donna for my freezer meals. I put this into quart baggies so that I could spread it out and not get bored with eating leftovers of the same thing as often. I tried it tonight for dinner and it is fabulous so I am sharing it with you.
I got the recipe here. Passion For Saving
I didn’t change anything to make this. I did eat it topped with about 5 tortilla chips for crunch and found that it added 5 carbs to the count for me. I also ate it with salsa and next time I plan to add avocado as well. This recipe is a keeper.
White Chicken Enchilada Bake Ingredient for Meal Pack:
4 Chicken Breasts, cooked and diced
1 can Cream of Chicken Soup
1 can of Diced Green Chilies
1 container Sour Cream
½ Cup Onion, finely diced
1/2 cup Milk
1/2 teaspoon Garlic Salt
¼ tsp. Salt
¼ tsp. Pepper
Ingredients for Assembly:
1 (10 oz.) package tortilla chips
1 16 oz. Bag of Mexican Blended Cheese (Cheddar & Monterrey Jack)
Directions: Cook Chicken before Assembly Combine Diced Chicken, Cream of Chicken Soup, Chilies, Sour Cream, Onion, Milk, Garlic Salt, Salt & Pepper in a Large Gallon Size Ziploc Bag. Freeze Until Needed (Note: You may assemble in a Lasagna pan before freezing but the chips tend to be a little soggy using that method so I prefer to assemble before baking) Remove from Freezer and Thaw overnight in the Fridge Layer Chips & Chicken Sauce in a 9×13 Baking Dish, Top with all of the Cheese Bake for 30 Minutes on 350 Degrees! Serve with lettuce, tomato, salsa, avocado, hot sauce, etc.