(Don't worry, you don't have to make that many. That's a quadruple recipe. Yes, I'm a crazy person.)
1 onion, chopped
1 lb cooked chicken, diced
2t chili powder
1/2 t cumin
1 can rotel
salt & pepper
2 cans cream of chicken soup
(or cream of whatever. in a pinch i've used cream of celery or cream of cheddar)
1 cup sour cream
1 4 oz can diced green chiles
12 oz grated cheddar
14-16 flour tortillas
1. This time I tried chopping the chicken (gently poached, or buy a rotisserie chicken at the deli) in the food processor. I used the regular 4mm slicing disc and it turned out great! A timesaver, since I was quadrupling the recipe this time. Chop the onion first with the chopping blade and dump it into the skillet, then put on the slicing disk and do the chicken while the onion cooks.
2. Cook the onion in the oil until tender.
3. Add chicken, chili powder, cumin, rotel, and salt and pepper. Simmer 10 minutes.
4. Mix soup, sour cream, green chiles, and 2/3 of the cheese.
5. Put a little bit of soup mixture into 9x13 baking dish (or a bigger lasagna pan, like 10x15, if you have it). Just enough to cover the bottom. This keeps the enchiladas from coming out too dry.
6. Make an assembly line. I don't recommend doing this part at the stove, as in the picture, unless you happen to enjoy cleaning your stove. Do as I say, not as I do.
7. Spoon 1T of soup mixture onto a tortilla. (If you want to use corn tortillas, you need to heat them to soften.) Don't use too much soup mix or you won't have enough left to go on top. Top with chicken mixture.
8. Roll 'em up. Don't cram too many in a pan or they won't get any sauce. 12 in a 9x13 works well.
9. Top with rest of soup mixture and rest of cheese.
10. Cover with foil. Bake at 350 for 30 minutes or until warm, or refrigerate and bake later.