Chicken Enchiladas by Amy (variation of Stephanie Cooksey's recipe)

Ingredients:

12-20 flour tortillas (fajita size)

1 1/2 cups shredded Monterrey Jack Cheese

1 small can of green chilies, chopped

1 can cream of chicken soup

3-4 cups cooked chicken

1 small onion, chopped

1 teaspoon chili powder

1/2 cup picante or salsa

2 cups shredded Cheddar cheese

Assembly:

Warm tortillas if necessary to be pliable. Blend shredded chicken, Monterrey Jack, chilies, onion, and chili powder. Fill tortillas and place seam side down in a lightly greased shallow glass casserole dish.

Mix together soup, salsa, and Cheddar cheese. Spoon over enchiladas. Cover with plastic wrap and foil. Freeze.

Freezer to Oven:

Thaw completely. Remove plastic wrap and foil. Bake for 30 minutes at 350 degrees (preheated). Cover with foil if top is getting too brown.