I have been making these for my children since they were little. They couldn't say enchilada so they called them chi-chi la-la's. Today all my children are grown and have a family of their own and this is still the one they ask me to make when I visit!
Boil chicken breasts in water until cooked thru. In a bowl, mix 1 1/2 of the two containers of sour cream with the cream of chicken soup and the juice from the chillies plus 1 1/2 tsp. of the chillies. Mix well with spoon.
When the chicken is done, allow it to cool and then pull meat apart into bit size pieces. Get out a long baking dish and spray with Pam. Get your tortillas and begin assembling. Tortilla, chicken, 1 tbls. sour cream sauce, tsp. chillies, cheese. Roll to close, repeat until all 10 tortillas are used. Use left over sauce to top all enchiladas then cover with remaining cheese. Bake in oven at 350 degrees for approx. 15 min. Serves 4-6 people. Enjoy!
Serve with Pinto beans covered in cheese and Spanish rice on the side.