Im terribly sorry, I checked the blog last week and didn't put on what I was making.  I didn't check it this week and I feel like a loser :(  I already made Chicken Enchiladas.  Mine are made out of cream of mushroom.  I hope Shauna's are a little different.  Again, Im so sorry!

Chicken Enchiladas:

4 cups cooked chicken breasts cut up or shredded
1 tsp garlic salt
1 cup sour cream
1 can cream of mushroom soup (If you like it creamy you may want 2 cans)
2 cups of cheddar cheese
2 cups of Monterrey jack cheese (1 c. Monterrey, 1c. cheddar is a good option)
4 ounce can of green chilies ( I only used 1/2 the can because of Children)
8-10 flour tortillas

To Freeze:
Cook and dice chicken, combine all ingredients except chicken and cheese.  Place 1 cup of cheese aside for topping.  Leaving enough tortilla to roll over, place approx. 1 heaping Tbsp of filling, then layer chicken and cheese.  Roll tortilla up and place in greased cooking pan.  Cover with extra filling and sprinkle with cheese.  May add milk, 1/4 c. at a time, to remaining filling in order to cover enchiladas.  Cover with foil.

To Prepare:

Preheat oven to 350.  Cook with foil on for approximately 30 minutes.  Remove foil and cook additional 15-20 min., until bubbling and cheese completely melted.

We like to serve this with salad and green beans.