Sauce:
1 can condensed cream of chicken soup
1 1/4 cup sour cream
1 (4 oz) can diced green chilies
3 cloves garlic; minced
1/2 cup cooked crumbled bacon
1 1/2 tsp chili powder
1 tsp cumin
salt and pepper to taste

Topping:
5 oz. shredded cheddar cheese
1 green onion, finely chopped

Preheat oven to 350,
 
In a medium sized bowl combine all sauce ingredients and stir to mix well. Set aside.
 
 In a pan sprayed with cooking spray, add onions and cook until onions are soft. Add garlic and cook for a couple more minutes. Remove to a large mixing bowl. To the onions, add chicken, chili powder, cumin, salt and pepper, shredded cheese and 3/4 cup of the prepared sauce. Stir to mix.

Spoon 3/4 cup of the sauce into the bottom of the 9 x13 baking pan and spread evenly. Warm tortillas slightly until they are soft and flexible. Spoon 1/2 cup of the chicken filling down the center of each tortilla. Fold in the ends and roll up the tortillas. Place seam side down in the Dutch oven or baking pan. Spoon the remaining sauce over the top and top with cheddar cheese and green onions.

Bake in 350 oven for 30 minutes or until hot and cheese is bubbly.

We put 10 enchiladas in a 9 x 13 pan and then 5 of them in an 8 x 8 pan and froze the small pan. 

Total calories = 4500
15 servings = 300 calories per enchilada

2 Bacon Enchiladas = 600 calorie dinner