Chicken Enchiladas

By Christie

Ingredients

• Mix together to form sauce:
• 2 cans cream of chicken soup
• 1 pint low-fat sour cream OR 8 oz. non-fat plain yogurt
• Mix with 1/2 cup sauce to form filling:
• 2 c. chicken pieces
• 2 (4 oz) cans mushrooms, drained
• 1 (4 oz) can green chilies, drained
• 1 cup chopped onion (saute)
• 1 tsp. chili powder (optional)
• 1/2 tsp. salt
• 1/2 tsp. garlic powder
• 1/4 tsp. pepper
• 10 flour tortillas
• 1 1/2 cups grated cheddar cheese

Preparation

Step 1

Spread the tortillas with filling. Roll up and place in freezer bag. Pour remainder of sauce over enchiladas in bag and sprinkle with cheese. When thawed, put in 9x13 pan and bake at 450 degrees for about 15 minutes or until heated through. Do not cover.