Five Meals for Five Days Away

Why try? This is a great dish for entertaining or for a weeknight meal because you can make it ahead before baking and then refrigerate or freeze it to bake right before serving. If you freeze it, make sure to use a freezer-safe dish and allow it to thaw completely before baking.

Ingredients

• 6 cups pulled white chicken meat
• 24 ounces Mexican blend shredded cheese, divided in half
• 2 bunches green onions, tops only, chopped, divided in half
• 2 – 10 3/4 ounce cans cream of chicken soup
• 1 – 4 ounce can green chilies, chopped
• 3 cups sour cream
• 1 cup pitted black olives, sliced
• 12 – 6 inch flour tortillas

Preparation

• 1
  Preheat oven to 350°F.
  
• 2
  Combine half the cheese, half the green onions, cream of chicken soup, chilies, sour cream, and olive. Set aside 2 cups of this mixture for the topping. Add the chicken to the remainder for filling and mix well.
  
• 3
  Put 2 heaping tablespoons on each tortilla and roll up tightly. Arrange seam-side down in a single layer in a greased 9 x 13 inch baking dish.
  
• 4
  Spread reserved topping, sprinkle over second half of cheese and green onions. Refrigerate overnight or freeze.
  
• 5
  Bake uncovered for 45 minutes or until hot, golden, and bubbling. Serve.
  

Why try? This is a great dish for entertaining or for a weeknight meal because you can make it ahead before baking and then refrigerate or freeze it to bake right before serving. If you freeze it, make sure to use a freezer-safe dish and allow it to thaw completely before baking.

New favorite from the Food Channel -- great and the kids love it!