This is April Meyers' recipe:
5 chicken breasts cooked and shredded
2 cans green chilies
2 cans cream of mushroom soup
16 oz. sour cream
1/2 bundle green onions, diced
5 cups shredded cheddar cheese
salt, pepper and garlic to taste
2 dozen corn tortillas
Filling: Combine chicken, chilies, soup, sour cream, onion and seasonings in large bowl. Add 2 cups of cheese. Spread this layer of filling in the bottom of 9x13 casserole dish. Spread large dollop of filling in a softened tortilla and roll. Place in pan. Repeat for 1 dozen tortillas. Spread a thin layer of filling on top of first layer of tortillas. Sprinkle with 1 cup cheese. Reat filling and rolling for remaining tortillas, creating another layer of enchiladas, saving at least 1 cup of filling to spread on top of the second layer. Spread remaining filling on top and cover with remaining cheese. Bake at at 350 for 30 min.
** I only make a 1/2 batch of this recipe and put it in an 8x8 dish. Also, my kids don't like corn tortillas so I use both flour tortillas (for the kids) and corn tortillas (for the adults).