Chicken Enchiladas

5-6 chicken breasts, cooked and shredded
1 can cream of chicken soup
4 oz sour cream
1/2 tsp minced garlic
1 small can Rotel
3 cups Colby-Jack Cheese
2 pkgs Soft Taco shells


1.  Mix chicken, soup, sour cream, garlic, rotel, and 1 cup of cheese together in a large bowl.

2.  To cook:  Use half of the chicken mixture to fill the soft taco shells, and roll them and lay them in a 9x13 baking dish.  Top with 1 cup cheese.  Bake at 375 until the cheese is browned. 

3.  To freeze:  Spoon the rest of the chicken mixture into a freezer bag, and then place that bag, 1 pkg of taco shells, and the rest of the cheese into a larger freezer bag together.  Lay flat to freeze. 

4.  Label with name/date and these instructions:  Thaw. Spoon chicken mix into each taco shell. Roll up and place in a 9x13-inch baking dish. Top with cheese. Bake at 375 covered 30 min, then uncover and bake until cheese is browned. 

*I like to top this individually with salsa, and serve with a side of Mexican style rice.