freezer cooking: chicken enchiladas

One of life's simplest pleasures is sharing a meal with a friend, wouldn't you agree?  There is something natural and inviting about feeding our bodies and our hearts simultaneously.   Freezer cooking has helped me share more meals with more people on days when I wouldn't normally have time to prepare food and invite a friend to join me at my table.  One such meal has made two separate appearances in my kitchen, both times with rave reviews.   Who knew that a late summer project would create a deliciously memorable gathering point in the midst of a busy fall? 
     

South of the Border Chicken Enchiladas:

4 boneless chicken breasts, cooked and cubed

2 Tablespoons butter

1/2 cup onion, chopped

1 clove garlic, minced

1 16oz can diced tomatoes, undrained

1 8oz can tomato sauce

1 4oz can diced green chilies, drained

1 teaspoon sugar

1 teaspoon cumin

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

12 corn tortillas or 8 flour tortillas

1/2 cups sour cream

4 cups grated Monterey Jack cheese 

Cooking day:

Melt butter in a medium saucepan, then saute onion and garlic in butter until tender.  Add tomatoes, tomato sauce, green chilies, sugar, cumin salt, oregano and basil.  Simmer on stovetop about 20 minutes, until heated through and seasonings are well-blended. 

To assemble enchiladas, dip each side of the tortilla in the sauce.  Fill enchilada with 1/3 cup of chicken and sprinkle with 2 tablespoons of cheese, then roll up and place seam side down on a 9x13 baking dish.  Blend sour cream into the remaining enchilada sauce.  Pour sauce over enchiladas and sprinkle with remaining cheese.  Cover and freeze.

Serving day: thaw completely. Bake uncovered at 350 degrees for 40-50 minutes, until sauce is bubbly and cheese is melted.