Chicken Enchiladas

Ingredients

• 6 to 8 chicken breasts, boil and debone
• 2 lb. Monterey Jack cheese, grated (save 1/2 for topping)
• 1 small can green chiles, chopped
• 1 large can tomato sauce
• 1 tsp. garlic salt
• 1 small carton sour cream
• flour tortillas
• 2 to 3 cans mild tortilla sauce
• 1 lb. stew beef
• 1 lb. port
• 1 lb. turkey meat
• 1 lb. sausage
• 1 lb. ham
• 6 strips bacon
• 3 carrots
• 5 potatoes
• 1/2 green bell pepper
• 1/2 red bell pepper
• 3 stalks celery
• 1 yellow onion
• 4 green onions
• 1 pkg. dark gravy mix
• 1 pkg. stew seasoning mix
• 1/4 c. parsley flakes
• 1/4 tsp. red pepper
• 1/2 tsp. black pepper
• 1 tsp. seasoned salt
• 1 tsp. salt
• 2 Tbsp. minced garlic
• pearled barley
• 1 (8 oz.) pkg. frozen cauliflower
• 1 (8 oz.) pkg. frozen corn
• 1 (9 oz.) pkg. frozen peas