Creamy Chicken Enchiladas

Making dinner at the end of a busy day is often a pain in the neck. As a result, too many people turn to fast food to calm their growling tummies. But what if I told you that there is a way you can have a delicious home cooked meal ready with as little effort as turning on the oven? The answer: pre-made frozen meals. In the next few days, I will be posting recipes that are not only quick and easy to make, but they will be double the quantity so you can freeze half of it for a second meal. This way, if you make this dish on the weekend, you can save the other half for dinner during the week. And who could say no to an easy heat and eat dinner after a long day's work?

This recipe is one of my all time favorite dinners to make. It is a creamy, cheesy, gooey, delicious version of a classic: the chicken enchilada. Just be sure not to make the same mistake I did the night I made it for my best friend. Rather than use chili powder in the mix, I accidentally used cayenne pepper. My friend and I were fanning the flames from our mouths that night! But if you feel adventurous, this recipe is one that you can easily play with. I often will toss in corn and bell pepper just to mix things up. Or, to make a low-fat version, use low fat cream of chicken soup and low fat yogurt.

Creamy Chicken Enchiladas

Ingredients:
1 cup cooked chicken, shredded
1 cup plain yogurt
2 cans cream of chicken soup
1 cup shredded Cheddar cheese
¼ cup chopped green onions
1 Tablespoon chili powder
1/3 cup sliced olives
10 flour tortillas

Foil line two 8x8 baking pans. Spray both with cooking spray.

Combine chicken, yogurt, soup, 2/3 of the cheese, onions, and chili powder. Place about ¼ cup of mixture in each tortilla and roll. Place 5 rolls in each pan and cover with remaining chicken mixture. Top with the remaining cheese. Place one pan in the freezer for a future meal.

Cook the unfrozen Enchiladas at 350° F for 30 min.
To prepare frozen enchiladas, simply defrost and cook as directed above.