It seems everyone has their own favorite enchilada recipe, but I found this one on a frugal blog, tweeked it and we thought it turned out very well so I add it to the collective pile... These make one large casserole dish full (or two smaller ones if your family is smaller and you want to freeze them and I've reflected this in the recipe directions)
3 chicken breasts (bake or boil), shred
tortillas, 10 large
1 8oz sour cream
2 cans cream of chicken soup
1 block of cream cheese
red onion, diced
2 c cheddar cheese, shredded
some sort of seasoning (*I used McCormick's Baja Citrus-yummy)(you could also use taco seasoning, fajita seasoning or just mix up your own using chili powder, garlic powder, lemon/lime juice, salt pepper or anything else you like)
Mix up sour cream, cream of soup and a little bit of water (or leftover chicken broth). Put 1/4 of this mixture in bottom of each two casserole dishes or half into one large casserole dish. Toss shredded chicken in seasoning.
Smear cream cheese on one side of the tortillas. Then on top of the cream cheese put some shredded chicken, onion, & cheddar on tortilla. Roll them up and place them seam side down in casserole dish.
After your pans are full divide remaining soup mixture and pour over enchiladas. Top with a bit of cheddar and bake for 35-40 minutes at 350. we sprinkled some black olives over ours and Thomas added jalepenos to his. Just add whatever you like!