White Chicken Enchiladas

2 cups of cooked Chicken
10 Flour Tortillas
1.5 cups of Sour Cream
3 tsp Taco Seasoning
1 can Cream of Mushroom
1 Tbsp onion powder or 1 small onion chopped
6oz Shredded Cheddar Cheese
½ cup salsa
¼ cup olives

Directions: For filling; Combine chicken, 1/2 cup sour cream 1 1/2 tsp taco seasoning, half the soup, 1 cup of cheese, onion powder, salsa and olives. Fill each tortilla with filling, roll up and place seam side down in 9x13 pan (or two 8 inch rounds). Combine remaining sour cream, taco seasoning and soup and spread over the top of the torillas. Sprinkle with remaining cheese.

Freezing: Use Saran wrap or press and seal over the top of the pan and then Foil it all the way around to ensure air tight. Store in the freezer up to 2 months.

Baking: Defrost and use within 2 days. Preheat oven on 350 and bake covered (be sure to take off saran wrap before baking) for 45 minutes removing the foil the last 5 minutes to let cheese brown. Serve with more sour cream, tomatoes and lettuce.

Variation: Use cream of Chicken Soup instead for more chicken flavor.

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