CHICKEN ENCHILADAS (can be used as a freezer meal)

Mix together to form sauce:
2 cans cr. of chicken soup
1 pint low-fat sour cream or 8 oz. non-fat plain yogurt

Mix with ½ c. sauce to form filling:
2 c. chicken pieces
1 (4 oz.) can green chilies, drained
1 t. chili powder, optional
½ t. garlic powder
10 flour tortillas

2 (4 oz.) cans mushrooms, drained
1 chopped onion, (sauté)
½ t. salt
¼ t. pepper
1 ½ c. grated cheddar cheese

Spread tortillas with filling. Roll up & place in freezer bag. Pour remainder of sauce over enchiladas in bag & sprinkle with cheese. When thawed, put in 9 x 13 pan & bake at 450 for 15 min. or until heated through. Do not cover.

Linda Jensen