A recipe by magsandlou.blogspot.com
Yield: 20 enchiladas, About 10 servings
1. In a large pot (I used my large dutch oven) saute diced onion until soft (about 10 minutes). Add all remaining ingredients (only 1/2 can of enchilada sauce you will use the other half upon filling enchiladas) until everything is well combined and cheese is melted.
2. Begin filling and rolling tortillas. Spoon approx. 1 T enchilada sauce onto tortilla, scoop 1/4 chicken filling on and spred evenly across tortilla. Roll and wrap tightly in aluminum foil.
3. Repeat filling, rolling and wrapping until no ingredients remain.
4. Place in large freezer bag and label
*When you are ready to eat place in refrigerator the night before to thaw (I pull out 5 at a time). Remove from foil and place in greased baking dish. Pour 1 can enchilada sauce over top (my husband likes a lot of enchilada sauce so use however much you like) and sprinkle with chedder cheese. Bake at 350 degrees for 45 minutes or until hot and bubbly. Enjoy!