I came up with this recipe a couple of years ago when I needed to use up some pantry ingredients. They freeze well and, in my experience, make a great meal to take to new moms or other people who need dinner. Amounts will differ, depending on the size of your pan(s). But here are the basics for a 9x13 pan:
3-4 chicken breasts, cooked and cubed/shredded (I cook mine with salt, pepper, and garlic powder)
2 cans green chile enchilada sauce
1 can cheddar cheese soup
Shredded cheddar cheese
In a medium mixing bowl, toss chicken with a liberal amount of taco seasoning to coat. Set aside.
In another bowl, combine the enchilada sauce with the cheddar soup. Add enough of this to the chicken so that it holds together. Set aside the remaining sauce mix.
Lightly fill the tortillas with the chicken mixture. Line up in greased 9x13 pan, seam side down, until pan is full.
Pour the remaining sauce mix over enchiladas, spreading out to cover ends of tortillas. Sprinkle with cheddar cheese.
Bake in a 350° oven for 20-30 minutes, until cheese is golden brown and sauce is bubbly.