chicken enchiladas

4 meals

6 chicken breasts
two 8 oz. bars of cream cheese
1 quart salsa
1 to 1 1/2 lbs. shredded cheese
1-2 tsp oregano
1-2 tsp cumin
32 fajita size flour tortillas

Cut chicken into pieces and cook in a large skillet. Add the cream cheese, salsa, and grated cheese and stir until melted. Sprinkle in the oregano and cumin and add more to taste and allow to simmer 5-10 min. Allow to cool for about 5 min. so the enchilada filling can thicken. Put about 2-3 scoops of the filling in the center of a tortilla shell and roll up like a taco. Place 8 of the rolled tortillas in a freezer bag and freeze. When ready to eat thaw overnight in fridge and then place them in a casserole dish topped with shredded cheese and salsa. Cook at 350 for 20 min. When serving top with sour cream, olives, and/or guacamole to taste.