Source of Recipe
I had chicken enchiladas at a little league potluck and thought I could make these, so I went home and experimented until I came up with these, my son always requests them when I ask what he would like for supper.
List of Ingredients
Flour tortillas (I usually use the bigger ones)
2 Cans of white chicken (or you can shred left over chicken or turkey to equal 25 oz of shredded chicken.)
2 Cups Shredded Cheese (I prefer monteray Jack)
1 Can Green Chiles drained (2 if you prefer it spicier)
2 Cans Stoke Green Chile Enchilada Sauce (pork flavored)
2 Cans Cream of chicken soup
*Jalapeno peppers can be added for spiciness or pepper jack cheese
In the bottom of your 9x13 baking dish, take a half a can of cream of chicken soup and spread. (This stops the tortillas from sticking to the bottom of the dish) In a mixing bowl add your two cans of chicken (drained) flake apart and add one can enchilada sauce and one can soup mix. Add Chiles and 1/2 of the cheese. Fill the tortillas with mixture. Roll the tortillas and place them together in the pan. Use all of this mixture.
In same bowl, add remaining cheese, enchilada sauce and 1/2 can soup. Mix thoroughly and then spread over the enchiladas making sure you cover flour tortillas (prevents them from drying out). Place in a 350 degree oven until top browns and is bubbly.