Recipe found by Julie Scott

Thanks Julie! This is what she said:
"Hi Shantell!
I tried this recipe this week because I had onions, celery, and green peppers.  The family liked it.  I was also happy that it is a freezer meal.  I put half of it in the freezer for another meal." She found this recipe on sistercafe.blogspot.com

Chicken Enchiladas
½ c. green pepper (you can also use yellow pepper or a combo of both)
2 Tb butter
1 15-oz can tomato sauce
1 c. chicken stock (water and 1 tsp bouillon granules (or 1 cube) works great)
1-2 tsp chili powder
1 tsp each cumin, sugar, and salt
¼ tsp pepper
1/3 c. half and half (I used milk)
1 (8-oz) pkg cream cheese (I used 1/3 less fat)
3 c. cooked chicken, diced
¾ c. onion, chopped (can also add celery to complete the ¾ c.)
½ tsp salt
2 Tb butter
1 c. cheese
8-12 flour tortillas (I used 10)

Sauté onion and pepper in butter. Remove to a bowl and set aside. Heat tomato sauce, chicken stock, chili powder, cumin, sugar, salt and pepper; simmer 30 minutes. Meanwhile, prepare filling. Gradually add half and half to cream cheese. Stir in chicken, sautéed onion and bell pepper (and celery, if desired), and salt. Lightly brown tortillas on both sides in butter until heated, but not crisp. (I didn’t brown mine) Dip tortilla in tomato sauce mixture and spoon ¼ c. chicken filling into each tortilla. Roll up and place seam side down in a lightly greased 9x13 pan. Cover with remaining tomato sauce. Cover with foil. At this point you may freeze the pan. Otherwise, bake at 350° for 20 minutes. Remove foil and sprinkle with 1 cup cheese. Bake 5 more minutes.
(When baking a frozen pan of enchiladas, remove the pan from the freezer, leave one layer of foil on top, and place in the oven (no need to preheat). Set the oven to 350° and bake for about 40-45 minutes or so, or until it is hot in the middle. Then add cheese and bake until it is melted on top.)"