Chicken Enchiladas

I know that it's getting warm and no one really wants to turn on their oven but this recipe is too good to not share.

Chicken Enchiladas

2 large boneless, skinless chicken breasts, cooked and cut up
2 cans cream of mushroom soup
1 tsp garlic salt
2 tsp chili powder
1 pound grated cheddar cheese
1 can tomatoes w/green chilies
1 small onion, chopped
1 large can enchilada sauce
1 small can enchilada sauce
1 package tortillas (the 10 pack size)

Mix tomatoes, garlic salt, chili powder, onion, half the cheese, the small can of sauce and chicken. Place 1 to 2 tbs of the mixture on the far side of a tortilla and roll. Place seam side down in the pan. Mix the large can of sauce, the soups and a small amount of cheese. Pour over the enchiladas. Top with the remaining cheese. Bake at 350* for 35 to 45 minutes.

This dish freezes so well! Just put it together and pop it in the freezer. Thaw in the fridge over night and cook as directed.