Chicken Enchiladas

Chicken Enchiladas

 8 oz cream cheese

pinch garlic powder
1 container salsa (mild or hot) divided in half

3-4 chicken breasts, cooked and diced/shredded (2lbs)
1 dozen flour tortillas
1 to 1-1/2 grated Monterey Jack cheese/Mexican cheese

1 small container sour cream

6 gallon freezer bags

3 sandwich bags

1- Mix first 4 ingredients together in a large bowl.

2- Wrap tortillas and chicken mixture

3- Wrap the made enchiladas in saran wrap first, then foil. 

4- Mix and Freeze sauce (second half of salsa and sour cream) separate in a baggie and cheese in another bag

TO FREEZE: put wrapped tortillias in 1 gallon freezer bag and lay flat to freeze, add the sauce bag to this as well. 
TO COOK: Thaw sauce and tortillas. Place side by side in a 9 X 13 baking pan coated with cooking spray. Pour remaining mixture over enchiladas and sprinkle with cheese. Bake 30 minutes at 350 degrees.

Serve with rice, corn, lettuce