Chicken Enchiladas

Filling:
1 1/2 pound chicken, cooked
1 med. onion
1 cup sour cream
1 1/2 cup cheddar cheese shredded
1 tsp. salt
pepper to taste

Sauce:
15 oz. tomato sauce
2/3 cup water
1/3 cup green pepper, chopped
1 Tbsp Chili Powder
1/4 Tbsp ground cumin
Garlic Salt to taste
1 sm. can green chilies

Mix all sauce ingredients together and simmer for 5 min. or so.

8-10 Tortillas

*pour some of your sauce in the bottom of a 9x13 pan.
*dip tortillas in sauce
*fill with the chicken mixture
*roll up and place in the bottom of the pan
*pour the remainder of your sauce on top of enchiladas after placing them all in your pan.
*put extra cheese on top if you desire.

Freeze at this point for up to 3 months.

Bake frozen enchiladas at 350 for about 1 1/2 hours.
HINT: Do not thaw frozen enchiladas and then bake. They will be really soggy and gross. :)