Chicken Enchiladas

3 cups shredded or chopped cooked chicken
2 cans cream of chicken soup
2 cans chicken broth
16 oz. sour cream
2 onions, sauteed
2 bell peppers, chopped & sauteed
cilantro
cumin
garlic salt
12 flour tortillas
4 cups Mexican blend cheese
Foil 9x9 pan

Combine soup, 1 1/2 cans chicken broth, and sour cream. Set aside 2 cups of this mixture. To the remaining mixture, add chicken, onion, pepper, and spices to taste. Add 2 cups of the cheese. Place 2-3 T. of mixture onto each tortilla, roll up, and place 6 tortillas in each of 2- 9x9 pans (use 1 foil pan for the ones you will be freezing). Add the remaining Chicken broth to the reserved soup mixture and pour over enchiladas in each pan. Sprinkle remaining cheese over enchiladas. Cover foil pan tightly with foil or plastic wrap and freeze. Cook other pan of enchiladas at 350° until bubbly.