Creamy Chicken Enchiladas

Ingredients:

1 whole roasted chicken

2 tins chopped tomatoes with mild green chilies, undrained

2 tins condensed cream of chicken soup, undiluted

1 tin condensed cheddar cheese soup, undiluted

60ml milk

15ml ground cumin

15ml chili powder

10ml garlic powder

10ml dried oregano

250g Philadelphia  cheese, cubed

20 flour tortillas (8 inches), warmed

500ml grated Cheddar cheese

500ml grated Mozzarella cheese

These quantities yield 2 meals (4-5 servings each).

Method:

Preheat the oven to 180°C.

Remove chicken from the bones; save the carcass to make soup. Shred chicken with two forks and set aside.

In a large bowl, combine the tomatoes, soups, milk and seasoning. Transfer 875ml to another bowl; add chicken and Philadelphia cheese.

Spread 60ml of soup mixture into each of two greased 13 x 9 inch baking dishes. Place 80ml chicken mixture down the centre of each tortilla. Roll up and place seam side down in baking dishes.

Pour remaining soup mixture over tops; sprinkle with cheese.

Bake one casserole, uncovered, at 180°C for 30-35 minutes or until heated through and cheese is melted.

Cover and freeze the remaining casserole for up to 3 months.

To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 180°C for 45 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.