*If I'm in a hurry I often cook one box of rice-a-roni, which yields the perfect amount for this recipe . We like the cilantro-lime, Mexican, or rice pilaf flavors best in these enchiladas.**Feel free to substitute one batch of my homemade cream of chicken soup.***You can substitute any brand of store-bought red or green enchilada sauce that you like. You will need about 4 cups of sauce.
To Freeze Enchiladas:
To freeze the second pan of enchiladas, prepare up until baking (I usually use a disposable aluminum pan for the batch I will be freezing).Cover the pan tightly with two layers of aluminum foil and freeze the enchiladas for up to 3 months.Bake the enchiladas from frozen, at 350 degrees for about 1 1/2 hours, covered in foil. Remove foil and bake for an additional 30 minutes, or until hot and bubbly.