2 cups cooked, shredded chicken
2 cups fat free sour cream (or nonfat yogurt)
1/2 onion, chopped
1 small can mushrooms, chopped fine
2 cups broccoli, steamed and chopped fine
1/2 teaspoon cumin
1/4 teaspoon garlic powder
4 oz (1 cup) low fat cheddar cheese, shredded
6 flour tortillas
Combine all ingredients except tortillas in a large bowl. If freezing, place chicken mixture in freezer bag; place tortillas and bag of chicken mixture in separate bag and freeze.
Thaw chicken mixture and tortillas. Spray a 13 x 9 inch pan with nonstick spray. Divide the filling mixture equally between all six tortillas. Roll each tortilla (will be overstuffed) and place in pan, seam side down. Bake about 25 minutes at 350 degrees. Serve warm.
Leftover enchiladas can be placed in containers and refrozen for later.