Creamed Chicken Enchiladas
4 chicken breasts (cooked and diced) 1 can green chilies
1 can mushrooms (optional) chopped onion (optional)
8 oz. cream cheese softened 1 can cream of chicken soup
1 c. sour cream 1 c. grated cheese
Making it Fresh:
Mix together cream cheese, cream of chicken, and sour cream. Set aside ½ of mixture in a separate bowl. Combine remaining ingredients with ½ of sauce. Put in tortillas. Set in 9×13 pan and cover with remaining sauce and grate more cheese on top. Cover and bake at 350 for 20-30 minutes.
Making it to Freeze:
Mix together cream cheese, cream of chicken, and sour cream. Set aside ½ of mixture in a separate bowl. Combine remaining ingredients with ½ of sauce. Put in tortillas. Set in 9×13 pan and cover with remaining sauce and grate more cheese on top. Cover with tin foil and freeze.
To Cook:
Pull out the day before and let thaw in fridge. If Thawed cook at 350 for 25-30 minutes
If still frozen in pan cook at 300 for 3 hours.