Tuesday, September 8, 2009

Stacked Green Chili Enchiladas

1 ½ pounds chicken
shredded 12 corn tortillas
4 cups shredded cheese (Colby/Jack)
1 large can Macyo’s green chili enchilada sauce

Add a small amount of green chili sauce in the bottom of 9x13 freezer pan. Lay 4 tortillas down, then about 1 cup shredded chicken, 1 cup cheese, and 1 cup sauce. Repeat this (tortillas, chicken, cheese and sauce 3 more times).

Cover and freeze.

On cooking day defrost, bake 350 for 20 minutes or until cheese has melted

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