Recipe for chicken enchiladas?

My mom used to make them, i think it's like chicken cream of mushroom, cheese, and sour cream baked in tortillas but i dono.Recipe for chicken enchiladas?
Chicken Enchiladas with Green Chiles and Goat Cheese Sauce





Ingredients





12 white corn tortillas


2 chicken breasts, cooked and shredded


1 1/2 cups sour cream


2 tablespoons goat cheese


1 tablespoon diced green chilis


1 teaspoon salt


1 teaspoon black pepper


2 cups shredded monterey jack cheese


1/4 cup heavy half-and-half





Directions





1Mix together 1 cup of sour cream, chicken, 1 Tablesppon of the goat cheese, green chiles, salt, and pepper.


2Place two corn tortillas in glass baking dish. Top with 1/3 of chicken filling, and then with some of the monterey jack cheese. Repeat this process, ending with tortillas.


3Whisk together the remaining sour cream, half and half, and remaining goat cheese. Pour over top layer of tortillas and top with remaining monterey jack.


4Cover with foil and bake at 350 degrees for 30 minutes.Recipe for chicken enchiladas?
This one sounds close





Linda's Enchiladas








Yields: a lot!





3 pounds ground beef or 3 pounds


cooked chicken or turkey, diced


1 large white onion, chopped


1 clove garlic


2 teaspoons basil


1 teaspoon comino (cumin)


1 teaspoon cilantro


1 package taco seasoning mix


3 (10 ounce) cans Ro-Tel tomatoes


3 (15 ounce) cans chili without beans


2 pounds shredded Cheddar cheese


36 corn tortillas


4 (10 3/4 ounce) cans cream of mushroom


or cream of chicken soup


1/2 teaspoon black pepper


1/4 teaspoon coriander


1/2 cup olive oil





Brown ground beef or chicken in olive oil. Drain off fat. Empty meat into large mixing bowl. Add onions, garlic, basil, cumin, black pepper, coriander, cilantro, taco seasoning mix, tomatoes, chili and soup. Stir all the ingredients together.





Put two cups of the meat mixture into a large baking pan and spread it out. Add the corn tortillas (a few at a time). Add more meat mixture and sprinkle with shredded Cheddar cheese; repeat the steps using corn tortillas, meat mixture and cheese. Bake, uncovered, for about 20 to 30 minutes at 400 degrees F. Let cool for 10 to 15 minutes before serving.
There is a good recipe on the back of the Old El Paso enchilada sauce can. The actual recipe calls for ground beef, but I just substitute shredded chicken breast.
you got it !!!!!