Chicken Enchiladas-Oamc

• 2 (10 3/4 ounce) cans cream of chicken soup
• 12 pint sour cream
• 1 pinch garlic powder or 1 pinch minced garlic
• 1 (4 ounce) can diced green chilies
• 3 -4 chicken breasts, cooked and diced
• 3 cups grated monterey jack cheese (or cheddar)
• 1 dozen flour tortilla

1. Mix first 5 ingredients and 1 cup of cheese together in a large bowl.
2. Spoon into a 1 gallon freezer bag and lay flat to freeze.Freeze the tortillas separately for this easy dinner.
3. To prepare: Thaw chicken mix and tortillas.
4. Spoon a bit of the chicken mixture into each tortilla.
5. Roll up and place side by side in a 9x13-inch baking pan.
6. Pour remaining mixture over enchiladas and sprinkle with cheese.
7. Bake covered 30 minutes at 350F.

cream of chicken soup, sour cream, garlic, green chilies, chicken breasts, grated monterey, flour tortilla

Taken from www.food.com/recipe/chicken-enchiladas-oamc-162315 (may not work)