Chicken Enchilada

This is another one of our go to freezer meal. It is super easy and pretty stinking delicious. Of course, if you asked Magnus he wouldn't agree. Sometimes that kid makes no sense at all. 

These are not exact measurements. I usually make this when we have leftover chicken. You could always use rotisserie chicken. That thing is a life saver! 

You'll need:

about 1 C of shredded chicken

1 C of shredded cheese(I love a combo of  jack and cheddar)

corn about 1 C(I use frozen from TJ's)   

1 small can of green enchilada sauce(mild)

1/4 C of cream cheese

2 Tbs of salsa

1 small foil pan

4/5 med sized tortillas

Directions:

Mix the chicken, cream cheese, and salsa together. Pour 1/2 of the container of the enchilada sauce into the bottom of the foil pan.

 Heat the tortilla, just to soften. Put it on a plate, scoop about a 1/4 C of the chicken mixture, spread it out, add about 1 Tbs of corn and cheese and roll it up. Place it in the foil pan and repeat with the rest. For each pan, I can get about 4/5 rolls snugged up in there. Drizzle the rest of the sauce over the rolls. Sprinkle on some cheese over the top and you are almost done! 

I spray a sheet of tin foil with a little non stick spray so the cheese doesn't stick to the foil. This helps it stay  on your enchiladas where it should be!

Now cover it up, label it and write down the heating instructions:

Thaw in fridge first, bake 350 covered for 30mins, and uncovered for 15. 

We like to have our cheese kinda crisp and crunchy! 

So simple, so easy, so delicious!