I know this recipe is popular and everyone probably already has it, but the way Antonia, my sister-in-law, makes it is the best I'd ever tasted. The different? she loads it with chicken, she limits her sauce so that it is not swimming in sauce and she sautes the onion.
Flour tortilla shells
Lots of cooked, cubed cooked chicken breast
1- 4 oz can chopped green chilies
½ c sour cream
1 can cream of chicken soup
Cheddar cheese/Monterey Jack cheese
1 onion, chopped finely, sautéed
Mix soup, chilies and sour cream together. Set aside. Fill tortilla shells with lots of chicken and a little cheese and onion. Roll up, place in baking dish. Pour the soup mixture over the enchiladas. Top with Cheese. Bake at 350 until heated through and bubbly.