We use flour tortillas for this. 2 large cooked chicken breasts or rotisserie chicken, shredded. 2 cans of cream of chicken &/or mushroom soup, 1 cup sour cream, Hatch green chile chopped (I used 3 large chile), seasoning ➡️ either taco seasoning, chili powder or make your own seasoning with chili powder, garlic powder, cumin, oregano, salt & pepper to taste. Sorry 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 just enough of mix to chicken & mix well; add enough to hold chicken together & save remaining mix for top of enchiladas. Put a good scoop of chicken/chile mix on flour tortilla, roll up & place seam side down in 9 x 13 baking dish (or something along those lines 😉), repeat with remaining mixture until baking dish is full. Smooth remaining mix on top of enchiladas, then top with shredded cheese. I had Mexican mix this time, but I’ve used Cheddar & other similar cheese. Bake in 375° oven about 30 minutes or bubbly cheese on top to desired doneness 😁🧀
We do make the typical red chicken enchiladas also…with corn tortillas 😉