6 cups cooked and chopped chicken (I use one of the store rotisserie chickens and get about 6 cups from it)
1 cup sour cream
4 cups Old El Paso Thick and Chunky Salsa (one 32 oz jar does the trick)
4 cups Mexian shredded cheese
1 tablespoon chili powder (more or less to taste)
1 6oz jar chopped jalapenos (leave out if you don't like spicy food)
4 packages of 8-10 count tortillas (at least taco size but larger works just as well)
8 one gallon freezer ziploc bags
Combine the chicken, sour cream, cheese, jalapenos, and chili powder in a bowl and mix well. Divide chicken mixture evenly between four one gallon ziploc bags, release air, close and flatten. Place chicken mixture bag and one torilla bag into a second freezer bag and store in freezer for upto three months.
Remove night before to thaw for dinner. Once thawed, spread even amounts of chicken mixture on half a tortilla, fold over, and cook over medium heat in pan on stovetop. Serve with extra sour cream and salsa. ENJOY!