2-3 boneless, skinless chicken breasts (cooked, cooled and sprinkled with garlic salt)
2 cans cream of chicken soup
16 oz. carton sour cream
1 pkg. taco seasoning
28 oz. can enchilada sauce
3-4 green onions
Mix soup and sour cream in large bowl. In separate bowl, empty enchilada sauce. Put one cup of soup mixture into enchilada sauce. Mix well, take one cup and put back into soup mixture.
To the soup mixture add taco seasoning, green onions and cubed chicken. Mix well.
Spoon soup/chicken mixture into tortillas and roll up. Place in 9 X 13 baking pan coated with cooking spray. Cover with enchilada sauce and cheese (i also add cheese to soup mixture) Bake 375 degrees for 45 minutes.
sounds complicated but they're really easy. I normally double the recipe and put a pan in the freezer.