Preheat oven to 350 degrees. Spread 1⁄4 cup enchilada sauce into bottom of 9x13 baking dish.

In a large bowl, combine chicken through cumin. Stir well.

Spoon chicken mixture into tortillas and roll. Place in prepared baking dish. Repeat for all 6 tortillas.

Spoon remaining enchilada sauce on top of tortillas. Top with shredded cheese.

Bake for 15­20 minutes or until heated through and cheese is melted.

For freezer: Prepare through step 4. Press plastic wrap on top of cheese. Cover with foil. Freeze.

To cook from frozen: remove plastic wrap and cover with foil. Bake at 350 degrees for 45 minutes. Remove foil and cook for an additional 5 minutes.