Freezer Meals: Chicken and Cheese Enchiladas

Do yourself a favor and jot this recipe down! These enchiladas are my favorite and reheat very well. I made a small batch for dinner tonight and another medium sized batch to freeze. I don't have a  lot of mouths to feed, so you may need to up your recipe to meet your needs!

Ingredients: 
1 large boneless/skinless chicken breast cut into small pieces
1 cup of diced onion
2 teaspoons of minced garlic
1 tablespoon butter
1 can of green chills (however hot or mild you want)
1 can of green enchilada sauce (I use Hatch medium spicy)
8-10 corn tortillas
1 1/2 cups of fiesta blend shredded cheese
1/2 (ish) cup of heavy cream
Cumin
Oregano
Salt
Pepper

Directions: 
I'm not much of an "exact measurer" when it comes to cooking. Baking--yes, but not cooking. So forgive my vague directions!

Heat butter in a medium skillet and sauté the onions and garlic until soft. Add the can of chills and heat through.

Add the chicken and season with a generous amount of cumin and oregano, and salt and pepper to taste. Add about 1/4 cup of green enchilada sauce to the skillet.

Once chicken is cooked through, turn off heat and add 3/4 cup of cheese (put the rest aside to top the dish). Mix until you have a cheesy/chickeny blend of deliciousness!

Steam the tortillas in the microwave (wrap them in a damp paper towel and then in plastic wrap) for 1 minute.

Fill the tortillas with the mixture until you've created a single layer in the pan. Top with the remainder of the green sauce, the heavy cream, and cheese.

Bake at 350 for 20 minutes or until cheese is bubbly.

Seriously. Delicious.

If you choose to freeze the dish, I recommend using a disposable pan like I did in the other freezer meal post. I would also refrain from topping with the cream until you plan to bake it. Bake from frozen at 350 degrees for about 45 minutes or until heated through.

I didn't have the willpower to take a picture of the dish after I took it out of the oven (I was too busy stuffing my face). Sorry!