Chicken Enchiladas

Chicken Enchiladas
You can layer this instead of rolling it, similar to the burrito casserole below.
20 large gluten-free tortillas (I bake about 8 enchiladas and freeze the rest)
chicken mixture:
breast meat from one roasted chicken, or two large chicken breasts
1 large onion
4 c spinach, chopped
Yogurt mixture:
32 oz whole milk plain yogurt (or use sour cream)
2 c salsa (your heat preference)
dash pepper
dash salt
1 1/2 tsp chili powder (more or less, to taste)
20 + oz shredded cheddar or Monterey Jack
Tomato Sauce Topping:
8 oz tomato sauce
8 oz salsa
1 1/2 tsp chili powder
dash salt
Spread the chicken mixture (make sure you divide it up into about 20 portions) on the tortillas; spoon some yogurt sauce over the chicken; sprinkle on some cheese (or you can cut the cheese into 1 oz slices and lay it on top); roll up and put in baking dish; pour sauce over top and sprinkle on more cheese. Bake at 375 degrees for 30 minutes
You can also freeze these individually (without sauce on top) on a cookie sheet. Then wrap them individually and put in a freezer bag. Thaw, top and bake.