Easy Weeknight Recipe

Have some extra time this week?

Want to make a delicious dinner that's no hassle?

Try this: make some chicken enchiladas when you've got a spare 45 minutes, stick 'em in the freezer and pop 'em in the oven once you want to nosh on some cheesy goodness.

Seriously. It's that easy.

To make a pan of chicken enchiladas that yields 8 servings, here's the recipe.

Ingredients:

1. 4 skinless, boneless chicken breast halves (chicken breast works just as well)
2. 1 chopped onion
3. 1 cup sour cream
4. 2 cups shredded Cheddar cheese
5. 1 teaspoon parsley, oregano, black pepper, and salt for some seasonings.
6. 1 can tomato sauce
   
7. 8 (10-inch) flour tortillas
8. some taco sauce, and chili pepper
9. one green pepper (optional)

The steps to make this easy meal are just as simple:

• 1. Preheat oven to 350 degrees F.
• 2. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear.
  
• 3. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, chili powder, green pepper and garlic.
• 4. Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese.
• 5. Bake uncovered in a 9x13 baking dish for 20 minutes, scatter extra cheese on top.
  

Pop in the freezer or eat them right then.

To re-heat, put uncovered baking dish in oven @ 350 for 15 minutes.

photo credit: B. Crocker