Ingredients
2 cans cream of chicken soup
1 pint low-fat sour cream OR
8 oz. non-fat plain yogurt
Mix together to form sauce.
Mix together with 1/2 cup sauce to form filling:
2 c. chicken pieces
24 oz. cans mushrooms, drained
14 oz. can green chiles,
drained
1 cup chopped onion, sauteed
(saute after you measure)
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
Directions
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.
Chicken Noodle Soup
Strain broth that you cooked your chicken in.
Put in a clean pan. Add enough water to make as
much soup as you want, and bouillon to taste.
Bring this to a boil.
Add carrots, celery and onions. (Use your
leftovers!) Add thawed Homemade egg noodles
(found in the freezer section of your grocery
store). Boil until noodles are tender. Add at
least 2 c. chicken pieces. Bag, freeze and
enjoy! When thawed, simmer for 30 minutes until
heated through.