My friend came over to learn how to make sour cream chicken enchiladas today. I cooked and chopped (in the food processor) five pounds of chicken yesterday, so we continued on and made more freezer meals. I was amazed how fast it was and how much time this will save me, so here is the process. In an effort to help new mothers in our ward be prepared for the arrival of babies, we have been taking them recipes like these!
These instructions make enough for four 9 x 13 casseroles or eight 9 x 9 casseroles, plus one other meal.
Sour Cream Chicken Enchiladas
Chicken and Stuffing Casserole
Chicken Pot Pie
Leila Quinton’s Ritz Casserole
Grocery and prep list:
5 lb boneless skinless chicken breast, boiled and chopped or shredded
8 cans cream of chicken soup, so okay, these are not THE healthiest, but they will fill up your tummy and your husband’s, too!
One can green chilies, optional
Two 16 oz. sour cream
1-2 cups grated cheddar cheese
One cup Parmesan Cheese (in the shaker can)
One package of 8 flour tortillas
One cup frozen mixed vegetables
8 oz. egg noodles, cooked according to package directions
Two sleeves Ritz Crackers, crushed
One cube butter, melted
Four 9 x 13 aluminum pans, OR Eight 9 x 9 pans, depending on your family size.
Have on hand for use later with frozen meals:
One box stuffing mix
Rice for one meal
Your favorite toppings for Hawaiian Haystacks (chow mein noodles, pineapple, onion, olives, cheese, peppers, corn)
Two containers pop-open biscuits
First, do all the prep work for the items above (boil and chop chicken, grate cheese, boil egg noodles, crush crackers.) Then you are ready to begin compiling your casseroles.
1. Make Enchiladas. Mix 2 cups chicken with one 16 oz. sour cream (2 cups) and two cans cream of chicken soup. Add one can green chilies, if desired. Mix. Spread some chicken mixture in the bottom of greased pan. Place 3-4 T. chicken mixture on each tortilla, add some cheese, roll up, and place in pan. Do all eight tortillas. Pour the remaining chicken mixture on top of the rolled tortillas and sprinkle with cheese. Cover with aluminum foil. Freeze. To bake—thaw in fridge or on counter. Bake at 350 for 1 hour, or longer if you put it directly into the oven while frozen (maybe bake 60 minutes with foil on, then remove the foil and cook 30 more minutes).
2. Make Chicken and Stuffing. Mix all but four cups of the chicken with 3 cans cream of chicken and 1 cup sour cream. Spread half of the chicken mixture in a 9 x 13 pan (or two 9 x 9s). Sprinkle with 1 cup Parmesan Cheese. Cover with foil and freeze. To bake, make 1 stuffing mix according to directions on box. Place stuffing mix over frozen chicken mixture. Bake at 350 for 40 minutes with foil on, then 20 minutes with foil off until warmed through.
3. Make Chicken Pot Pie. To the rest of the chicken mixture from step 2, add one cup frozen mixed vegetables and stir. Spread in one 9 x 13 pan (or two 9 x 9s). Cover with foil and freeze. To bake, place in 350 degree oven for 30-40 minutes, covered, until warmed through. Cover with pop-open biscuits and bake according to directions on biscuit container.
4. Make Ritz Casserole. Spread cooked egg noodles in bottom of greased 9 x 13 pan (or two 9 x9s). Mix 2 cups chicken (or a little more, just leave enough for the Hawaiian Haystacks) with 2 cans cream of chicken soup and 1 cup sour cream. Pour over egg noodles. Mix 2 sleeves crushed Ritz crackers with 1 cube melted butter. Sprinkle over the chicken mixture. Cover with foil and freeze. To bake, cook in 350 degree oven for 40 minutes, covered, then uncover and bake for 20 more minutes.
5. Make Hawaiian Haystacks. Mix the rest of the chicken with one can cream of chicken soup and one can water. Freeze in a Ziploc bag or other container, or eat it for dinner tonight. To serve, heat in a saucepan. Serve over rice with your favorite haystack toppings (chow mein noodles, pineapple chunks, chopped onion, olives, grated cheese, green peppers, canned corn, etc.)