Elycee's Freezer Creamy Chicken Enchiladas |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Elycee S Ingredients:
468 g small bag flour tortillas or 12 flour tortillas |
2 (10 3/4 ounce) cans cream of chicken soup |
2 cups grated cheddar cheese |
1 bunch chopped green onion |
2 cups cooked chicken, cubed |
1 cup sour cream |
4 ounces drained mushrooms |
4 ounces green chilies, chopped (optional) |
1/2 cup milk |
Directions:
1. Combine chicken, 1 can Cream of Chicken soup, cheese, sour cream, chilies, and mushrooms. Mix well.
2. On clean surface spread out all your tortiallas. Put 2 Tablespoons of the mixture in each soft shell and roll the shell. Place the tortillas with the seam down on a pan. Flash freeze tortillas. Then place tortillas in a gallon zipy bag. Send to swap with a can of cream of chicken soup.
3. To serve: Thaw. Mix 1 can of cream of chicken soup with 1/2 c milk. Mix well. Pour this mixture over the top if the tortillas.
4. To bake: cover with tinfoil and bake at 350* for 30 minutes.
5. To microwave: cover with seran wrap and microwave until warm through.
6. Optional: top with cheese 10 minute before done with baking.
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