Elycee's Freezer Creamy Chicken Enchiladas

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

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

Recipe

• 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.