Mexican Freeze-Esta

One of my friends is going through some crazy stuff right now, so a few of us got together to cook several easy to freeze and reheat meals for her family. I chose to do chicken enchiladas that my friend Becky taught me to make several years ago. Not gonna lie...This recipe came off of a can of enchilada sauce, but it is really, really good! It is also very easy to make, and can be frozen and reheated very easily.

Creamy Chicken & Green Chile Enchiladas

Ingredients:
1 lb. uncooked chicken breast strips
1 pkg. 8oz. cream cheese (I use fat free) - cut into strips
1 can (4.5 oz.) chopped green chilies (If you like green chilies, you can use 2)
1 pkg. tortillas (I like to substitute carb friendly or whole grain instead of flour)
1-2 cans (10 oz. each) green enchilada sauce (Can be 1 can of 14 oz.)
1-2 cups of shredded Mexican/fiesta mix cheese

Directions:
1. Heat oven to 375 degrees. Lightly grease 9x13 inch pan.
2. Cook chicken in large skillet over medium-high heat until no longer pink in the center. (I also season chicken with chili powder, cumin, and a fajita mix for added flavor.)
3. Add cream cheese and green chilies; reduce heat to medium.
4. Cook and stir until blended and creme cheese is melted.
5. Spoon chicken filling onto tortillas; roll and place seam side down in baking dish.
6. Pour green enchilada sauce over top; sprinkle with shredded cheese to taste.
7. Bake 15-20 minutes or until hot and cheese is melted. Yields about 8-10 enchiladas.

Now you can either eat this or freeze it. Or just freeze the leftovers. To re-heat after you freeze:

1. Set in refrigerator 24 hours before to thaw. Bake in oven for 15-20 minutes at 375 degrees.
2. Remove from freezer and place in unpreheated oven. Turn oven on to 375 degrees. Once preheated, continue baking for 15-20 minutes until thoroughly heated.

Suggested sides: Spanish rice, chips and salsa, refried beans