Chicken Enchiladas

I found this recipe online, but I don't remember where. It has a nice flavor, freezes really well, and the kids love it! I like that one recipe makes 2 dinners for us!

Chicken Enchiladas

1 c. chopped onion
1.2 c. chopped green pepper
2 Tbs. butter
4 chicken breasts, cooked and shredded
1 (4 oz) can chopped green chilies
1 can cream of chicken soup
1 c. chicken broth
1 c. sour cream
3 oz. Monterey Jack cheese, shredded
3 oz. cheddar cheese, shredded
8 (8”) tortillas

Saute onions and peppers in butter until soft. Stir in cooked chicken and green chilies. Set aside to cool.
In a separate pan, heat chicken broth and cream of chicken soup. Remove from heat and stir in sour cream and ½ c. cheese. Stir ½ c. of the creamy mix into the chicken and vegetable mix.

Prepare a 9x13 pan or two 9x9 pans with foil. (I doubled the recipe, hence the extra pan)
Dip a tortilla into the creamy mixture, then fill with a generous 1/3 c of the chicken and vegetable mixture.
Roll and place seam side down in the prepared pan. Repeat with the remaining tortillas. I put 4 enchiladas per 9x9 pan, and filled two pans last time. Pour the remaining sauce over the enchiladas and top with the cheese. Loosely tent the foil over the top. When frozen solid, tightly roll the foil down, remove from the pan, and place in a labeled gallon ziptop bag or wrap in 2 more layers of foil and label with directions. On cooking day, bake at 350 degrees for 30-40 minutes or until hot through and bubbly.