I have seen some beautiful recipes for this dish right here on JAP. But there are many times that I don't have the ingredients necessary, and no money. This is one I make for my family that they love, and I can usually keep enough of the ingredients on hand to be able to swing it! We all really enjoy it with some Spanish Rice and Frijoles. It is actually a treat if we can have a green salad with it, some limeade and guacamole. Our preference for the cheese is Monterey Pepper-Jack, but many a time we've just used Mild Cheddar--a regular staple at our house; and it is still is really good!
Fill a larger saucepan with about 1 1/2 inches of water. Add the chicken strips to the pan and cover. Cook over medium heat until done, checking occasionally to add a tiny bit of water, if it is all dried up before the chicken is done. Keep the water very low tho' as to ensure that the chicken is roasted, not boiled. The chicken will be white and falling apart, with some crispy brown pieces on it and the bottom of the pan. Shred the chicken in the saucepan, scraping the bottom of the pan as much as possible.
Saute the onions and garlic in the olive oil, in the bottom of a the same sauce pan, continueing to scrape the bottom of the pan. Add the chicken back in the saucepan and stir it up well.
In a separate sauce pan, pour in the soup, sour cream chilis and milk. Stir constantly as you heat well. Add 1 cup of grated cheese. Stir until melted. Add 2 cups of this sauce to the meat mixture, and mix well.
Spray the bottom and sides of a 9-13 inch baking dish with vegetable spray. Pour some of the soup mixture into the pan, spread evenly all over the bottom...just barely. Preheat the oven now, to 350 degrees.
Take one tortilla at a time, and immerse it in the sauce. Set partway in the baking dish, and ladle the chicken into the tortilla, spreading out a strip of filling just right or left of the center from one side to the other. Sprinkle cheese over the filling. Roll up the tortilla and push it to the end of the baking dish. Repeat with each tortilla, squeezing them all into the same baking dish. Pour remaining sauce onto the enchiladas and top with remaining cheese.
Bake for about 15-20 minutes or until good and hot.
Garnish with a dollop of salsa, a dollop of sour cream and sliced black olives (optional).
Remove each tortilla carefully from the pan, so as not to tear them up!