I found this recipe in the book, Don’t Panic, Dinner is in the Freezer, one of my favorite OAMC cookbooks. (You can see the other once a month cooking resources I like to use here.)
1 c. onion, chopped
1/2 c. green pepper, chopped
2 T. butter
2 c. cooked chicken or turkey
3 T. butter
1/4 c. flour
1 t. ground coriander
3/4 t. salt
2 1/2 c. chicken broth
1 c. sour cream
1 -1/2 c. Monterey Jack cheese, shredded
12 -6 inch tortillas
Cook onion and green pepper in 2T. butter until tender. Combine onion mixture in a bowl with chicken; set aside.
For sauce, melt 3 T. butter and stir in flour, coriander, and salt. Stir in chicken broth all at once; cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Remove from heat; stir in sour cream and 1/2 cup of cheese. Stir 1/2 cup of sauce into chicken mixture.
Fill each tortilla with 1/4 cup of chicken mixture. Roll up. Arrange rolls in a lined baking dish for freezing. Pour remaining sauce over enchiladas and sprinkle with remaining cheese. Freeze.
When you are ready to serve it, thaw completely in the refrigerator. Bake uncovered at 350 degrees for about 25 minutes or until bubbly.
I made this recipe x3; we ate one pan of enchiladas the night I made them and froze two more meals of this.