Chicken Enchiladas with Cream Cheese, $10 per family

Chicken Enchiladas with Cream Cheese (easy)
(approx 5 hours prep including all the baking and shredding of chicken, which I spread out over several days prior to assembly)

( if for freezer club, see separate instruction and notes below)

1 Chopped Onion

2 tbsp vegetable oil

1 1/2 tsp. each of chili powder, garlic powder and ground cumin

16 oz of cream cheese

6 cups shredded, cooked chicken
2 can rotel tomatoes

8 oz. shredded cheddar cheese

18 medium flour tortillas

**1 can (14oz) of enchilada sauce (per family)

Heat oven to 350. Have 2 11x7 inch baking dishes ready, spray with cooking spray or lightly oil. In large sauce pan cook onion in oil for 5 minutes or until translucent. Stir in chili powder, garlic, and cumin. Add cream cheese and cook, over low heat, breaking cheese apart until melted. Add chicken and salsa, stir over medium heat 2/3 minutes until hot. Remove from heat.

Wrap tortillas in stacks of 8, in foil. Heat in oven 8 to 10 minutes until warm and pliable. Spread 1/4 cup enchilada sauce over bottom of pan. Spoon 1/3 cup chicken mixture in each tortilla. Roll up and place seam side down in pan. Top with remaining enchilada sauce and sprinkle with cheese.

Bake 20 to 30 minutes.

Freezer club preparation, I assembled enchiladas but saved the part of putting them in and over sauce for the home preparation. 

This recipe above makes 18 medium enchiladas, for freezer club I made 6 enchiladas per family so this recipe was doubled to make meals for 6 families and the ingredients came out exactly right.

To enjoy from Frozen:

Thaw in fridge or counter

Take out of "freezer" container and place in sprayed or lightly oiled 9x13 pan. Put a small amount of enchilada sauce on bottom then place enchiladas in sauce seam side down. Put the rest of the sauce over top sprinkle with cheese.

Bake @ 350 20-40 minutes (or until warm in center)