We got this recipe from a friend and all loved it growing up!
2 cans cream of mushroom soup
1 lb. carton sour cream
1 small can diced green chilies
2-3 cooked, shredded chicken breasts
flour tortilla shells
Mix ONE can of soup, ONE HALF carton of sour cream, and chilis in a saucepan and heat until just warm. Add chicken. Put spoonfuls of mixture into center of tortillas and add cheese. Roll up and put into 9x13 pan.
In another bowl, mix the other can of soup, the other half of the sour cream and a small amount of milk. Pour over the enchiladas. Top with more shredded cheese. Bake at 350 degrees for 20-30 minutes.