This is the other freezer meal I made this month. It's my Mexican-Style version of creamy enchiladas - using actual cream. The recipe is for a 9x9 pan. I made extra for the 9x13 version pictured.
equivalent of 2 chicken breasts, shredded
½ onion, chopped
3 TB grated parmesan
8 oz Monterey jack cheese, shredded
4 oz can of green chilies
13 oz can tomatillos or tomatoes, drained
¼ cup cilantro leaves
¾ cup whipping cream
8 corn tortillas
Mix chicken with onion, parmesan, and 4 oz Monterey Jack (1 cup). Add salt if needed. Set aside. In blender or food processor, combine green chilies, tomatillos, cilantro, whipping cream and egg. Blend until smooth. Add salt to taste. Set aside.
Preheat oven to 350’ and heat lard in small skillet. Place one tortilla at a time in the hot lard. Hold 3-5 seconds or just until softened on each side. Drain or pat with paper towels. Roll up chicken mixture in soft tortillas and place seam side down in a square Pyrex. Pour cream mixture over the top and sprinkle with remaining 4 oz of cheese. Bake 20 minutes or until bubbly. Serve with guacamole, sour cream and shredded lettuce.
Notes: If not using Enchilada Chicken meat, cover two chicken breasts with water in a pot. Add ½ onion, one bay leaf, eight peppercorns and salt to taste. Boil, reduce heat to simmer and cook 45 minutes or until tender. Cool chicken in broth. Drain, then shred chicken.