Easy Freezy Chicken Enchiladas

There are plenty of good recipes when it comes to tucking away meals in your freezer space.  This is one of our family's favourites.  Thaw, bake and serve up on a busy day when you don't have time to cook or have it on hand to share with someone in need. 

Ingredients:

4 boneless, skinless chicken breasts, cooked and shredded

1 three-oz. (250g) container cream cheese (soft cheese)

1 bell pepper, finely chopped

1/2 onion, finely chopped

1-2 garlic cloves, minced

shredded carrot or zucchini (courgette) - optional

1 jar enchilada sauce

1 cup cheddar cheese, grated

tortillas

Method:

In large mixing bowl, combine shredded chicken, cream cheese, bell pepper, onion, garlic and carrot/zucchini.  Add half the jar of enchilada sauce and mix well.

Spray a 9x13 pan with cooking spray.  Spoon chicken mixture into tortilla and roll up placing seam-side down in pan.  Continue with remaining tortillas.  Pour remaining enchilada sauce along tops of wrapped tortillas and top with grated cheese.

Cover and freeze for up to one month.  To cook: Thaw (put in refrigerator 24 hours before baking).  Then Bake at 350 F/ 180 C for 40 minutes or till heated through and cheese is browned and bubbly.  Serve with salsa and sour cream.