Fellowship & Chicken Enchiladas

Today I had a few ladies over to make some food for a family in need. We decided to get together and make 3 freezer meals to provide to the family and to do it together as a way to make it a little more fun. I coordinated recipes to try to cross over ingredients then sent out an email list assigning everyone 2-3 ingredients to each bring. I made cards with instructions on how to prepare the food to put in the freezer and then another that we taped on top of the meal with instructions for cooking. The other goal was to have each lady take a 15 minute increments to watch the kids while the others cooked - however, it didn't really end up working that way as our house is compact and we could keep an eye on them and cook. Finally, I made some Chocolate Chip Pumpkin Bread for us all to enjoy after our hard work. I've attached one of the recipes below which is an adaptation of an Allrecipes.com recipe.

Chicken Enchiladas
(this recipe is to make one for now & one to freeze for later)
4 cups cooked chicken - shredded or cubed (about 4 breasts)
1 container sour cream
1/2 c diced onion
16 - 8 inch tortillas
2 cans cream of chicken soup
2 tsp chili powder
2 tsp butter/margarine
2-3 cups shredded cheddar cheese

Preheat oven to 350. Grease 2 - 8 x 8 pans (make sure one is freezer/oven friendly). Mix soup & sour cream - set aside. Saute chili powder, onion & butter till mixed. Add 4 tsp chicken soup mixture & chicken. Warm tortillas in microwave for 1 minute. Spread 1/2 of soup mixture into bottom of each pan. Roll 1/4 c chicken in each tortilla & place seam side down. 8 tortillas per pan. Spread remaining soup mix on the tortillas - top with cheese. Cook one for 25 minutes. Freeze the other for later. To cook the frozen one - place in pre-heated oven frozen for 35-40 minutes.