Easy Chicken and Cheese Enchiladas

I've made these many times, but it just dawned on me not too long ago to double it and put some in the freezer.

1 can condensed cream of chicken soup 

1/2 cup sour cream

1 cup Picante Sauce of Salsa

2 teaspoons chili powder

2 cups chopped cooked chicken (or 3 cans chicken)

1/2 cup shredded Monterey Jack cheese

6 flour tortillas, warmed

1 small tomato, chopped (about 1/2 cup)

• Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
• Stir 1 cup soup mixture, chicken and cheese in a large bowl.
• Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 8 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
• Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato.
• Serve one now and freeze one for later

To use frozen:  thaw overnight in fridge.  Warm in oven or microwave

I use extra cheese on top as well as sourcream when serving.  Other variations - add some white rice, spanish rice or black beans (rinsed and drained).