There are so many different ways to make enchiladas, and this easy version is creamy, cheesy, and so delicious.
Heat a large saucepan on stovetop over medium high heat. Place both cans of cream of chicken/mushroom in it, along with equal amounts of water or chicken broth. Mix until smooth. Add in chopped green chile and cooked shredded chicken. Let come to a boil and reduce to a low simmer approx. 5 mins.
Preheat oven to 350ยบ
Heat a small frying pan about half an inch deep with cooking oil. Once hot, fry the corn tortillas on both sides and place on paper towel lined rack for excess oil to drain. Once all tortillas are fried, place one layer of tortillas into a large 9x13" or 16x11" ungreased casserole dish. Pour just enough of the chicken chile mixture to cover tortillas. Top with shredded cheese and diced onion, then continue with another layer of fried tortillas, chile sauce, cheese and onion, until all ingredients are used. Typically, it will be three layers of each, ending with the cheese and onion on top. Bake for approx. 30 minutes until cheese is fully melted. Serve while hot and enjoy!