Elycee's Freezer Creamy Chicken Enchiladas

"Elycee S"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
9
Yields:
12 Enchiladas
Serves:
8

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

A Group of local women making up large batches of meals (one for each family in the swap) and getting together every two weeks to swap out our one meal for a whole bunch of other yummies. Here is where we keep track of all that we like.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes