Creamy Chicken Enchiladas

2 cloves of garlic, crushed
1 medium/small onion, chopped
2 tsp olive oil
3 C cooked and shredded chicken
1 can cream of chicken soup (or homemade soup mixture)
1 1/2 C low fat sour cream
1/3 C green chillies
10-12 tortillas
1 lb. grated cheddar cheese

Saute garlic and onion in oil until translucent. Remove garlic and onions.  I then saute the cooked chicken a minute just to give it a little extra flavor.
In a medium/large bowl combine garlic, onion, soup, sour cream, chillies.  Set aside 1/4 of the mixture.  To the remaining mixture add chicken and 1/2of the cheese.
Scoop chicken mixture in tortillas, roll and arrange in lightly sprayed casserole dish.  Cover with remaining 1/4 of the mixture and top with second 1/2 of cheese.
Bake @ 350 for 20-30 minutes.

FREEZER INSTRUCTIONS

You will have three frozen bags. 1) Chicken filling mixture.  2) Topping mixture.  3) Topping Cheese.

Thaw all three bags.

Scoop chicken mixture in tortillas, roll and arrange in lightly sprayed casserole dish.  Cover with topping mixture and sprinkle with topping cheese.  Bake @ 350 for 20-30 minutes.

SERVING SUGGESTIONS

Large green salad

Fresh fruit