This past weekend a group of friends and I got together for a freezer cooking day! We had done this once before so we knew we would have lots of fun and who doesn’t love having a freezer full of meals for busy nights!
We all decided on what recipe we wanted to make knowing that we would make 10 batches and then swap! I choose to make the Cheesy Chicken Chalupas! This recipe reminded me of our favorite enchilada recipe and I knew my hubby would love them!
I got a head start at home and chopped all the onions and cooked the chicken.
Mix together soup, sour cream, vegetables and Cheddar cheese. Set aside 1-1/2 cups for topping. Add chicken and spoon into tortillas. Spoon reserved soup and sprinkle cheese. Bake, covered, at 350 degrees for one hour.
My favorite way to do freezer cooking is to double a recipe and make one to eat and pop in the other in the freezer. This recipe would be great for that!
Cheesy Chicken Chalupas:
2 10-3/4 oz. cans cream of chicken soup
16-oz. container sour cream
4-oz. can diced green chilies
2-1/4 oz. can chopped black olives, drained
3 green onions, chopped
1 onion, chopped
3 c. shredded Cheddar cheese
4 to 5 chicken breasts, cooked and diced
10 to 12 10-inch flour tortillas
2 c. shredded Monterey Jack cheese
Mix together soup, sour cream, vegetables and Cheddar cheese in a large bowl. Set aside 1 1/2 cups of soup mixture for topping; add chicken to remaining mixture. Spoon chicken mixture into tortillas; roll up and place into a 9×13 baking pan coated with non-stick spray. Spoon reserved soup mixture over tortillas; sprinkle with Monterey Jack Cheese. Bake, covered, at 350 degrees for one hour.
Freeze & Serve Instructions: prepare as directed; do not add cheese. (Although I did..). Cover unbaked casserole tightly with aluminum foil; freeze. To serve, thaw overnight in refrigerator. Uncover; sprinkle with cheese and bake as directed.
Affiliate links are used in this post and Gooseberry Patch provided me the cookbook. But like always, all opinions and photographs in this post are mine.