Fiesta Chicken Enchiladas by Beth

Ingredients:
1 rotisserie chicken, meat removed and shredded (I used 4 c. shredded chicken breast)
2 c. shredded cheddar cheese, divided
1 c. sour cream
1/2 small onion, chopped
1 tsp. salt
1/2 tsp. pepper
8 (8 inch) flour tortillas
12 oz. salsa

Assembly:
Combine chicken, 1 c. cheese, sour cream, onion, salt, and pepper in large bowl; mix well.  Divide chicken mixture up between tortillas (about 3/4 c.).  Roll up and place seam down in greased 9 x 13 casserole dish.  They will fit tightly.  Cover and freeze.

Serving Day:
Thaw in refrigerator.  Bake, covered, at 350 until heated through, about 45-60 min.  Uncover and sprinkle remaining 1 c. of cheese over the tortillas.  Return to oven, uncovered, until the cheese melts and edges of the tortillas begin to get crisp.