Freezer Enchiladas

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Submitted by: Tina Messer1
Rating: 
Makes: 6 servings adjust

Directions

Ingredients

  • 2 cans Canned Cream of Chicken Soup, 10 3/4 ounces each
  • 3 cups Shredded Mexican Blend Cheese
  • 20 ounces Canned Chicken Chunks
  • 16 ounces Sour Cream
  • 2 Gallon-Sized Zip Top Freezer Bags

Step 1

Place all ingredients in a freezer bag. Serving Day: Place mixture in flour tortilla shells and roll. Put some of the mixture on top of enchiladas and cover with shredded cheese. Bake @ 350 for 30 minutes.
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