I got this one from my mama =)
Ingredients:
2 cans cream of chicken soup
16 oz. Sour cream
Mix and set aside
3-4 cups chicken breast, cooked and cubed ( 1 breast =about a cup)
2, 4 oz. Cans sliced olives
1 4 oz. Can green chilis, chopped and drained
1 cup onion chopped
1 Tbls. Chili powder
½ tsp. Salt
½ tsp. Garlic powder
8 Tortillas
1 ½ -2 cups cheddar cheese grated
Directions:
Mix ¾ cup sour cream/soup mixture together with chicken, olives, chilis, onion, chili powder, salt, garlic powder, and ½ cup cheese. Divide evenly onto 8 tortillas. Roll and place in gallon Ziploc freezer bag. Cover with remaining sour cream/soup sauce. Sprinkle remaining cheese on top. Freeze. To thaw, spray 9x13 pan with Pam or the like, and cut frozen bag open. Let enchiladas thaw in pan, in the fridge. Bake at 400 for 15-25 minutes. Serve with salsa.
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