Quick Freezer Chix Enchiladas

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   For the Meat:

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   In a large skillet, heat oil; saute onions and chilies until onions are cooked. (about 5 minutes)

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   Add chicken, taco seasoning, and water; simmer until most of the liquid has evaporated.

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   Set aside.

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   For the Cheese:

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   In a medium bowl, mix cottage cheese, sour cream, salt and pepper.

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   Set aside.

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   Measure out 2 cup of the shredded cheese (you'll use the other 1 cup for a topping)

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   Assembly:

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    Heat tortillas until soft (I just wrap them in a damp paper towel and nuke them in the microwave for a few seconds)

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    Spoon about 4 Tbsp. of the meat onto each tortilla.

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    Spoon about 3 Tbsp. of the cottage cheese mixture onto the meat mixture.

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    Top with 1 heaping Tablespoon of shredded cheese.

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    Roll up the tortilla and place in a covered baking dish.

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    Simply cover your baking dishes, label them, and put them in the freezer.

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    I like using glass baking dishes with tight-fitting lids so my food doesn't get freezer-burn or spill. I also like preparing several different size dishes so I can easily adapt our meal for large or small groups.

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    Baking Day:

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    Now comes the easy part!

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    Pull out a pan of enchiladas in the morning (it doesn't matter if they are

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    completely defrosted)

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    Preheat your oven to 350*.

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    Pour a can of enchilada sauce over the top of the enchiladas.

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    Sprinkle a generous amount of shredded cheese over the sauce.

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    Bake, uncovered, for 20-30 minutes (depending on how frozen they still are)

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    Enjoy!

No additional tips available.