And I don't even like them from a restaurant. Only this recipe.
It's the perfect combination of cheese, chicken, and tortilla, baked into a perfect dish.
In fact, I would liken it to the Mexican version of Chicken and Dumplings. And I am not particularly crazy about the whole "wet bread," concept of Southern chicken and dumplings.
You'll notice most of my freezer meal recipes are simple. And that's because over here we can't always find the more complicated ingredients. So, these recipes may not be gourmet, and they may not be healthy, but they are simple, and they are delicious!
(recipe is doubled, one for cooking night, one for the freezer.)
4 cups boiled, shredded chicken (I like mine pulsed in the food processor)
1/2 cup butter
4 tbsp cumin
2 tbsp cilantro
2 tbsp minced garlic
2 cans diced chili peppers
1 tsp salt
2 cans cream of chicken soup (I use powdered soup mixes)
1 jar picante sauce (salsa)
2 pkg flour tortillas
6 cups shredded cheese (cheddar, Mexican, Colby Jack)
1.) Saute butter, cumin, cilantro, garlic, peppers, and salt, together in large skillet over medium heat
2.) Add in chicken, and mix together. Remove from heat.
(Only bake freezer dish for 15 to 20 minutes. Let cool before covering and placing in freezer. Then, when it is time to use, let thaw and bake for an additional 15 to 20 minutes.)