Chicken Enchiladas

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Chicken Enchiladas

Ingredients:

* 1lb shredded cooked chicken
* 8 tortillas
* 2-3 cups of shredded Mexican cheese
* 1 1/2 cans cream of chicken
* 1 cup sour cream
* 1 can(4oz) Green diced chilies (I used 3/4 of the can, just in case some people does not like it too spicy)
* Option: 2-3 tsp Red pepper flakes

Prepare:
* Mix cream of chicken, sour cream, 1 1/2 cup of cheese and diced chilies together.
* Place 2-3 spoonful of chicken on the tortilla and 2-3 spoonful of the cream mixture along the side of the chicken. Roll it up and place in non-stick baking pan. Repeat until all tortillas are gone.
* Pour the remaining cream mixture evenly over all the tortillas. Then cover it with the remaining cheese.
* For freezing: cover the pan with plastic wrap and then with foil.

Baking Directions:

• Thaw out: I usually take it out in the morning around 11am and leave it in my sink.
• Remove the plastic wrap under the foil
• Bake at 350 degrees for 45mins.- 1 hour. (Depending on how thawed out your dish is) Add red pepper flakes to give it more of a kick while baking. Option: Remove the foil 15 mins. before you are going to take it out of the oven- allow the cheese to get a little brown.

Side Dishes: Salad and refried beans or Spanish rice