This recipe has been adapted from one of my mom's recipes. I have it down to a science now. Thanks mom!
2 cups cooked chicken
3 cups Colby Jack Cheese
1 can cream of chicken soup
1 16 oz. container of light sour cream
3 cups chicken broth
1 can green chiles
1 small white onion
Shed chicken. Set Aside. Shred Cheese. Set Aside. Chop Onion and Saute. Set aside.
Mix soup, sour cream and green chilies. Add enough chicken broth to mixture to make a smooth and creamy texture. Usually about 3-4 tablespoons.
Heat remaining chicken broth in large saucepan. Work one tortilla at a time. Cook flour tortillas about 5 -10 seconds on each side. Dry tortilla with paper towel.
Spread sour cream mixture over tortilla. Add approximately 2 tablespoons Chicken to tortilla. Sprinkle 1 teaspoon onion and plenty o’ cheese over chicken. Wrap tight and lay tortilla seam side down in buttered baking dish. Work the rest of tortillas until baking dish is full.
Preheat oven to 325 degrees. Add the remaining sour cream mixture over the top of the tortillas and spread evenly with spatula. Sprinkle generously with cheese. Place the enchiladas in the oven for 35-40 minutes. Wait 5-10 minutes to cool before serving.