Super easy chicken enchiladas that are quick and easy to whip up and freeze.
2 lbs chicken breast
1 12oz bag frozen corn
1 taco seasoning packet
1 8oz bag mexican shredded cheese
1 15oz can Enchilada Sauce
1 12oz can Enchilada Sauce
10 flour tortillas
Place chicken breasts in a baking dish and season with salt and pepper. Wrap foil over dish and bake for 30-40 minutes at 375 degrees. While chicken is baking chop the onion. Place onion, 15oz can of sauce, 1/2 the bag of cheese, taco seasoning, and corn into a large bowl. When chicken done place on cutting board and dice into chunks. Add diced chicken into bowl with other ingredients and stir. Grab the tortillas and place 1 cup of mixture into each and roll. I was able to use 1 heaping cup of mixture per tortilla. Lay tortillas in a greased 10×13 baking dish. Pour the remaining can of sauce over the top and sprinkle on the extra cheese. Bake at 350 degrees for 40 – 45 minutes. Garnish with lettuce, sour cream, etc. and ENJOY!!!!
To freeze, skip the baking step and cover with foil. Remember to label and date the foil!! When you are ready to use take from your freezer and bake at 350 degrees for 45 minutes.