With Mary's dictation and permission, I'll post her famous recipe...Mom mentions that Mary often makes these for our Park City condo vacation in the summer and we all love it!
Start by cooking 2 cups of diced chicken. To keep it extra moist, Mary suggests steaming it a bit by throwing a bit of water on and the pan with a lid.
Mix 1 cup sour cream and 1 can cream of chicken soup.
While the chicken is cooking, melt 1 T butter in a large pan. Add 1 c. fresh chopped onions and 1 t. chili powder. (You can optionally add a 4 oz. can of green chiles. Mary says she will if she doubles the recipe, but otherwise it's over-powering.) Caramelize the onions in the butter and chili powder mix.
Add the cooked chicken to the onions and throw in about 1/3 to 1/2 of the sour cream/soup mixture. Turn the heat to Low and stir all together until it begins to bubble. Now trace lines on the mixture to divide it into 8ths. (Each eighth will be about 3 spoonfuls)
Spray a casserole dish and spoon a very thin layer of soup/sour cream mixture on the bottom. (This keeps the enchiladas from being hard on the bottom.) Spoon 1/8 of the mixture onto each of 8 flour tortilla shells. Roll up without folding in the ends. Cover all 8 with the remainder of the soup/sour cream mix.
Cover with foil and bake at 375ยบ for 15 minutes.
(Optionally, you can also spread mild red enchilada sauce before the cheese.) Sprinkle 1 c. of grated Monterey Jack or Cheddar cheese on top.
Bake uncovered for 5 more minutes.
Enjoy!
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