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“A cheesy freezer recipe from Don't Panic Dinner's in the Freezer!”

Ingredients Nutrition


  1. Cook onion in 4 T. butter until tender.
  2. Combine onion mixture in a bowl with chicken and chilies; set aside.
  3. For sauce, melt butter and stir in flour, cumin and salt.
  4. Stir in chicken broth all at once; cook and stir until thickened and bubbly.
  5. Cook and stir 1-2 minutes more.
  6. Remove from heat; stir in sour cream and 1 1/2 cup cheese.
  7. Stir 1 1/2 cup sauce into chicken mixture.
  8. Dip each tortilla into remaining sauce to soften; fill each with apx. 1/3 cup of chicken mixture.
  9. Roll up and arrange rolls in 4 greased baking dishes for freezing.
  10. Pour remaining sauce over enchiladas and sprinkle with remaining cheese.
  11. Wrap tightly and freeze for future use.
  12. On serving day: Thaw completely. Bake uncovered at 350 degrees for about 25 minutes or until bubbly.

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