I've made this so many times, and they are so so sooo good! I get requests all the time to make enchiladas hahaha. A few things, I use about 10(taco sized)tortillas, 5 isn't nearly enough and they would be way to big. I also use reduced fat cream of chicken soup, and the last time I made it I used greek gods nonfat plain yogurt in place of sour cream, and it worked beautifully. I also add a minced garlic clove or 2 to the sauteing onion, and skip the onion and garlic powder. This recipe is easy to adjust to whats on hand, I often forget green onion and olives, while they are missed its still delicious. I've made it without the cream of chicken and sour cream when having guests who couldn't eat those things and it was still very good. I usually use a 7oz can of chillies instead of the 4oz because I like them, and to serve I top with pickled jalapenos, sour cream(greek yogurt)and guacamole if I have any avocados. ALSO! I love making a batch of the chicken mixture, then separating it into freezer bags and then when I want a quick easy meal? Pull out a bag, trow it in some tortillas with cheese and enchilada sauce, enchiladas ready for the oven in under 5 minutes, can't beat that. The mix is also good on nachos!
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I've made this so many times, and they are so so sooo good! I get requests all the time to...