Elycee's Freezer Creamy Chicken Enchiladas

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READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine chicken, 1 can Cream of Chicken soup, cheese, sour cream, chilies, and mushrooms. Mix well.
  • 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.
  • 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.
  • To bake: cover with tinfoil and bake at 350* for 30 minutes.
  • To microwave: cover with seran wrap and microwave until warm through.
  • Optional: top with cheese 10 minute before done with baking.
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