White Chicken Enchiladas
1 1/2 cups cream of "something" soup
(original recipe calls for chicken, but I usually use mushroom from THIS recipe here)
1/2 cup sour cream
2 TB butter
1/2 cup chopped onion
1 tsp chili powder
2 cups diced, cooked chicken
4 oz chopped green chilies
8 tortilla shells
2 cups (or more) cheese (Mexican blend or cheddar)
Stir soup and sour cream together in a bowl and set aside
Heat butter in saucepan, add onion and chili powder and cook until onion is tender
Stir in chicken, green chilies and 3 TB of soup mixture
Spread along center of each tortilla, roll and place in greased 12x8 baking dish
(I usually use my 9x9 square for just us or the 9x13 if I am doubling)
Spread remaining soup mixture over enchiladas
Bake, covered at 375 for 15 minute,
Uncover and sprinkle with cheese and bake until hot through and cheese is melted
I often put the cheese on when I make this, keep covered for about 1/2 the baking time, and then leave uncovered the remainder.
I usually cook around 30 minutes
I almost always make this in the morning or day before and place in refrigerator till I am ready to bake.
Haven't tried freezing it.