2 Cans cream of chicken soup
1 pint low-fat sour cream
(Mix together to form sauce)
Mix together with 1/2 cup sauce to form filling:
2 Cups chicken pieces
2 4 0z. cans mushrooms (drained)
1 4 oz. can green chilies (drained)
1 Cup chopped onion (sauteed)
1 tsp chili powder
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
10 Flour tortillas
1 1/2 cups grated cheddar cheese
Spread the tortillas with filling. Roll up and place in a freezer bag. Pour the remainder of sauce over enchiladas in bag and sprinkle with cheese. When thawed, put in 9 x 13 pan and bake at 450 degrees for about 15 minutes or until heated through. Do not cover.
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