OAMC Chicken Enchiladas

Yields about 8-12 enchiladas...depending on tortilla size and how much you fill them
2 chicken breasts, cooked and shredded
1 can diced green chilis
8 oz grated cheese
1/2 onion, finely chopped
1/2 tsp. chili powder
1/4 tsp. ground cumin
1/4 tsp. garlic powder
8 large or 12 small tortillas
Combine cooked chicken with all the ingredients except the cheese and tortillas. Spoon the chicken mixture onto the center of a tortilla, top with cheese and roll up. Place seam-side-down in a lightly oiled foil baking pan. Repeat until all the ingredients are used. Cover with plastic wrap and foil. Freeze.
On Cooking Day: Thaw enchiladas. Pour a can of enchilada sauce over the top and cook in the oven at 350 for 20-30 minutes or until heated through.