Ingredients
1 Family
3 cans Cream of Chicken soup
16oz. carton of sour cream
3 cups cheddar cheese, grated
10 large tortillas
4 boneless skinless chicken breasts, cooked and cubed
1 can olives
1 tin pan
6 Families
18 cans Cream of Chicken soup
6 16oz. cartons of sour cream
18 cups cheddar cheese, grated
60 large tortillas
24 boneless skinless chicken breasts, cooked and cubed
6 cans olives
6 tin pans
To Freeze:
Combine the sour cream, cream of chicken soup, 2 c. of cheese, and chicken pieces. Lay the tortillas flat and spoon some of the mixture into them. Roll them up and place them on their sides in a tin pan, then cover the pan with foil. You should be able to fit 9-10 enchiladas in the pan. Save some of the mixture and put it in a separate freezer bag to spread over the tortillas before cooking. Also put 1 c. of cheese in a separate freezer bag.
To Prepare:
Remove enchiladas, sauce, and cheese from freezer and let thaw. Once everything is thawed, add a little bit of milk to the sauce to thin it out and then pour it over the enchiladas. Sprinkle the cheese and olives over the top. Bake at 350 degrees F for 30-40 min., or until hot in the center.
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Do you put the olives inside the tortillas or use them for on top?
You slice them and put them on top. We usually do half with olives and half without.