Unlike most enchiladas, these are not tomato based. These enchiladas are in a cream sauce and are just delicious. I don't have any pictures yet, but will try to take some as I cook this week.
In a medium Dutch oven, melt butter (about 1/2 stick) over medium heat and sweat a medium onion (chopped) with a little salt. Once the onion is translucent, add about 32 oz chicken stock, a can of cream of mushroom soup (you could make this with sauted mushrooms and a white sauce) and chile peppers (I'm using chipotle peppers) to taste. To this sauce, add about 3 cups of cooked chicken diced or torn into bite sized pieces. Salt and pepper to taste (not usually necessary).
In a 9X13 casserole dish, pour a little of the sauce just to coat the bottom of the pan and prevent sticking. Cover the entire bottom of the pan with a single layer of flour tortillas. Add 1/3 of sauce over the tortillas. Add some shredded cheese (I use a lot of cheese - about 1 cup per layer). Repeat the layers 2 more times.
You can cover with foil and keep in your refrigerator for a day or two before you cook it or even freeze and the defrost before cooking. To cook, place in a 350 degree oven for about 30 minutes or until the casserole is heated through and the cheese is melted and bubbly.