Creamed Chicken Enchiladas

By Admin · June 23, 2010 · Leave a comment

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.