Enchilada

Thanks SES:

1 lb browned hamburger
1 medium onion, diced
1 can enchilada sauce(about 20-28 oz)
1 can cream of mushroom soup (10 oz)
1 can diced jalapenos (4 oz)
Cook it all together and let simmer for about 30-45 minutes. It is better if you don't use previously browned hamburger so the flavors cook into the meat. Using a stick or emersion blender will help make it smoother.

8 tortillas
1 lb shredded chedder
In a 9x13 pan spread some of the sauce on the bottom of the pan. Roll about 2 oz of shredded cheese in a tortilla, (I use the large burrito size, but you may want to use the taco size and make twice as many--easier for small kids to eat) and line them up in your pan. Pour the rest of the sauce over the top and sprinkle with some shredded cheese. Bake in the oven 350* for 15-25 minutes. Long enough to melt the cheese and heat every thing through. This can be frozen after cooking or freeze the sauce separately.

In your case I would recommend freezing the sauce in a gallon freezer bag, spread flat to take up less space in the freezer. Same thing for pasta sauce and chili.