Elycee'S Freezer Creamy Chicken Enchiladas – a delicious recipe with flour tortillas, cream of chicken soup, cheddar cheese, green onion, chicken, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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.
1084
kcal
Calories
39
g
Fat
97
g
Carbs
82
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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, and more.
Yes, Elycee'S Freezer Creamy Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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