We use flour tortillas for this. 2 large cooked chicken breasts or rotisserie chicken, shredded. 2 cans of cream of chicken & (or mushroom soup; I prefer the chicken), 1 cup sour cream, can of chopped/diced green chile (I used 3 large chile, roasted, peeled & chopped), seasoning ➡️ either taco seasoning, chili powder or make your own seasoning with chili powder, garlic powder, cumin, oregano, salt & pepper to taste. I don’t measure 🤭 I’d guess a couple tablespoons of chili powder or taco seasoning; or 1 tbs chili powder, 1 tsp garlic powder, 1 tsp cumin, 1 tsp oregano, 1 tsp salt & 1/4 tsp of pepper 🌶 taste it & adjust if needed. For heat 🔥 a dash of cayenne 🤪 or crushed red pepper flakes.

I set bowl of shredded chicken aside; in another bowl I mix all other ingredients. Then add mix to chicken & mix well; add just enough to hold chicken together & save remaining mix for top of enchiladas. Smear a little of mixture on bottom of pan. Put a good scoop of chicken/chile mix on flour tortilla, top with cheese (your favorite, colby jack, cheddar, quesadilla cheese, etc) roll up & place seam side down in baking dish, repeat with remaining mixture until baking dish is full. Smooth remaining mix on top of enchiladas, then top with shredded cheese. I used cheddar, quesadilla & cotija this time, but I’ve used Mexican mix & other similar cheeses. Bake in 375° oven about 30 minutes or bubbly cheese on top to desired doneness 😁🧀