Quick Freezer Chix Enchiladas

For the Meat:
In a large skillet, heat oil; saute onions and chilies until onions are cooked. (about 5 minutes)
Add chicken, taco seasoning, and water; simmer until most of the liquid has evaporated.
Set aside.
For the Cheese:
In a medium bowl, mix cottage cheese, sour cream, salt and pepper.
Set aside.
Measure out 2 cup of the shredded cheese (you'll use the other 1 cup for a topping)
Assembly:
Heat tortillas until soft (I just wrap them in a damp paper towel and nuke them in the microwave for a few seconds)
Spoon about 4 Tbsp. of the meat onto each tortilla.
Spoon about 3 Tbsp. of the cottage cheese mixture onto the meat mixture.
Top with 1 heaping Tablespoon of shredded cheese.
Roll up the tortilla and place in a covered baking dish.
Simply cover your baking dishes, label them, and put them in the freezer.
I like using glass baking dishes with tight-fitting lids so my food doesn't get freezer-burn or spill. I also like preparing several different size dishes so I can easily adapt our meal for large or small groups.
Baking Day:
Now comes the easy part!
Pull out a pan of enchiladas in the morning (it doesn't matter if they are
completely defrosted)
Preheat your oven to 350*.
Pour a can of enchilada sauce over the top of the enchiladas.
Sprinkle a generous amount of shredded cheese over the sauce.
Bake, uncovered, for 20-30 minutes (depending on how frozen they still are)
Enjoy!