I knew this month would be pretty hectic so I made some freezer meals ahead of time. These red chicken enchiladas freeze really well and are one of V's favorites.
Enchilada Chicken, shredded
Shredded Monterey Jack Cheese
Heat corn tortillas in a dry skillet or in a toaster oven until pliable. Roll each tortilla up with some enchilada chicken and cheese. Place seem side down in a pyrex dish, close together. Pour red enchilada sauce over generously and top with more cheese. You may wrap tightly in saran wrap and foil at this point and freeze, if desired.
Otherwise, bake (thawed enchilada pan) at 350' for 40 minutes or until cheese is melted and beginning to brown. Serve with sour cream. Note: One batch of Enchilada Chicken makes enough for at least two 9x13 pans of enchiladas. For reference, out of one batch of chicken, I made three 9x9 Red Enchiladas and one 9x13 White Enchilada recipe. I like to freeze casseroles in 9x9 dishes so there aren't as many leftovers.