What you will need:
2 cans (15 ozs each) tomato sauce, divided
4 cans (10-3/4 ozs each) condensed cream of chicken soup
4 cups (32 ozs) sour cream
1 can (4.5 ozs) green chili peppers
1 teaspoon onion powder
1/4 teaspoon pepper
4 cups cubed cooked chicken
3 cups (12 ozs) shredded Kraft Mexican style four cheese
20 flour tortillas (8 inches), warmed
*Preheat oven to 350
* In each of two greased 13-in x 9-in baking dishes, spread 1/2 cup of tomato sauce; set aside. In a large bowl, combine the soup sour cream, green chili peppers, onion powder, and pepper. Stir in chicken and 2 cups of cheese.
*Spread about 1/2 cup of chicken mixture down the center of each tortilla. Roll up and and place seam side down in prepared dishes. Top with remaining tomato sauce; sprinkle with the remaining cheese.
*Cover and bake one casserole at 350 for 40-45 minutes or until edges are bubbly. Cover and freeze the other casserole for up to one month.
To use frozen casserole: Thaw in the refrigerator overnight. Bake, covered, at 350 for 40-45 minutes or until edges are bubbly.
Thanks to Kaylin Devries of Magna, Utah for this recipe and picture found in Ultimate Freezer Cookbook magazine 2012 :)
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