Day 7-we made it! I made chicken enchiladas.
Here are my ingredients:
flour tortillas (I used 6, but it depends on how thick you want them)
1 cup sour cream
1 cup shredded cheese (I used cheddar)
1/2 cup shredded cheese for topping
2 cups cubed or shredded cooked chicken
1 can cream of chicken condensed soup
1 can Red or Green Enchilada sauce
optional: canned or homemade beans and rice
Preheat oven to 350 degrees.
Start by putting sour cream, 1 cup cheese, cream of chicken soup, and chicken in a bowl.
Mix all those ingredients together to make a cream filling.
Lay tortillas flat and put filling down the center.
I purposely didn't specify how much because that
depends on how thick you want your enchiladas.
The next two steps are optional.
I topped my cream mixture with homemade pinto beans.
After the beans, I put homemade spanish rice on top.
I rolled the enchilada like a burrito and placed in a greased pan.
I used a 8 x 8 pan, but a 9 x 13 would work too.
I managed to make 4 huge enchiladas.
Cover the enchiladas with enchilada sauce. I used red sauce.
Sprinkle your extra cheese on top.
Cover your pan with foil.
Bake in 350 degree F for 35 minutes.
If you like a little crunch on top, remove the foil for the last 10 minutes.
Here is dinner for day 7.
Keep in mind that the recipe did NOT make only 4 enchiladas. Mine made 6. I put the other two in individual freezer containers and intend to use them as an easy meal for another night.
Not bad for one nights work.