Chicken Enchiladas

1 pound diced, cooked boneless, skinless chicken breast
1 tbsp. Homemade Taco Seasoning Mix
8 oz. sour cream
1 cup cream of chicken soup
cup onion, chopped
10 Tortillas
1 ¾ cup Shredded Mexican cheese
8 oz. can Enchilada Sauce

1. In a large bowl combine:
• chicken
• Taco Seasoning mix
• sour cream
• cream of chicken soup
• onion
• ¾ cup Shredded Mexican cheese

2. Lightly spray 9×13 pan
3. Lay out 10 tortillas
4. Spoon mixture evenly down the center of the tortillas
5. Roll and place seam side down in pan.
6. Cover with foil and bake 15 minutes at 350°
7. Pour of 8 oz. can enchilada sauce and sprinkle 1 cup Mexican cheese over top of tortilla
8. Bake uncovered 10 more minutes or until heated through.
9. Serve with corn and salad.

To Freeze: Makes 60.
• 6 pounds of chicken breasts
½ cup Homemade Taco Seasoning Mix
• 48 oz. sour cream
• 2 cups onion, chopped
• 2 pound bag of cheese
• 1 extra large can of Cream of Chicken soup (6 cups) from the institutional section of the grocery store
• 60 Tortillas
• Watch sales for cans of enchilada sauce and buy 6 cans.

Make according to step 1. Then, complete steps 3-5. Freeze. When frozen solid put them in freezer bags.

When ready to use place as many as wanted in a pan and bake according to steps 7 & 8 but increase the covered baking time to 45 minutes.

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