Freezer Chicken Enchiladas – submitted by Terri S.
4 chicken breasts, cooked and shredded
2 (8 oz.) packages cream cheese, softened
16 oz. cheddar or jack cheese, shredded
2 (4 oz.) cans Ortega diced chilis
5 (10 oz.) cans enchilada sauce
2 packages of flour tortillas
With a mixer, beat the cream cheese with the green chilis and 1 can of enchilada sauce.
Pour cream sauce over shredded chicken in a bowl.
And stir to combine.
In the bottom of 2 foil baking pans (I purchase these at Dollar Tree 2 for $1.00) pour 1 can of enchilada sauce and spread evenly to cover bottom of pan.
Now take your tortillas and fill generously with the creamy chicken mixture and roll up.
Place rolled enchiladas in pan seam side down and cover each pan of enchiladas with sauce – 1 can for each pan.
Sprinkle top of enchiladas with cheese.
Cover each pan with a double layer of aluminum foil.
To bake – Preheat oven to 350° and bake unfrozen for 45 minutes or 70-90 minutes if frozen.
Pizza Burgers – submitted by Sonja B.
2 lbs ground meat
1 (12oz) can spam chopped up
1 small onion chopped
2-3 cloves garlic
2 cups shredded pizza cheese
1 can tomato soup
1 (6oz) can tomato paste
1/2 tsp garlic salt
1 1/2 tsp oregano
brown ground meat with onion & garlic cloves. Chop spam into tiny pieces and add with browned meat in a bowl, add all other ingredients. Spread mixture on open-faced hamburger buns & bake in a 350 oven for 10-15 min.
Please note that this is a meal that you can make half & freeze the other half for a later meal.
Chicken Chili – submitted by Rochelle H.
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, crushed
1 (8 ounce) can chopped green chili
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
3 cups chopped cooked chicken breast
2 (15 ounce) cans white beans
4 ounces of Neufchâtel cheese
1 cup shredded Monterey Jack cheese
Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, green chili peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally. Remove the mixture from heat. Slowly stir in the two kinds of cheese until melted. Serve hot.
Taco Seasoning – submitted by Chantelle G.
2 tsp instant minced onion
1 tsp salt
1 tsp chili powder
1/2 tsp corn starch
1/2 tsp ground
1/2 tsp crushed dried red pepper
1/2 tsp minced garlic
1/4 tsp dried oregano leaves
Makes one package