i got this from a gal at work, nancy. i've never held with chicken in mexican fod, but this was good enough to change my mind!

• 1 can cream of chicken soup
• 1/2 cup sour cream
• 1 cup picante sauce
• 2 Tbsp. chili powder
• 2 cups chicken, chopped, diced or shredded
• 1/2 cup monteray jack cheese
• 6 flour tortillas

to make sauce, mix soup, sour cream, picante sauce and chile powder. fold chicken into half of the sauce. spoon chicken mixture into tortillas; fold and roll the tortillas and put into a backing dish. pour remaining sauce over the enchiladas and top with cheese. back for 40 minutes at 350 degrees. 

another home-made chicken enchilada recipe described by RIVET from a dvd that he saw:

he ground up fresh spinach, cilantro, 1 cup roasted deseeded poblano peppers (2 big ones) 2 cups chicken broth and a pinch of salt and pepper in a blender. Then put the green liquid in a pot and added 1 cup flour and wisked it in till it boiled, then simmered. Added a pinch of cumin, a pinch of chili powder and a pinch of cayenne pepper.
 
Meanwhile he took freshly deboned chicken from a roasted bird and rolled them into warm corn toritillas. After the sauce cooked, he put a scoop on a plate, placed 2 rolled taco things on it and poured another ladle over them. Sprinkled cilantro and fresh grated mexican melty cheese (oaxaca) and put them under the broiler for a few minutes until all was bubbly and the cheese brown.
 
That's it, looked super easy and tasty, too. The sauce was a pale green.