From my time in Dallas in another life:
KING RANCH CASSEROLE
2- 3lb chickens, stewed
1 pkg corn tortillas
1/2 lb Longhorn cheese, grated
1/2 lb. Monterrey Jack cheese, grated
1- 4 oz. can green chiles, chopped
1 onion, diced
1 can Rotel tomatoes
2 cans cream of chicken soup
1 small carton sour cream
Remove chicken from the bone, cut into bite-size pieces. Mix chicken, onion and Rotel tomatoes. In a separate bowl, mix soup, sour cream and green chiles. Tear tortillas into bite-size pieces. In 13" X 9" pan layer chicken, tortillas, cheese and soup mixture. Reserve some cheese to top the casserole. Bake at 350 degrees for 45 min. or until bubbly. Serve with tortilla chips.
I haven't made this in years, probably would just cut up grilled chicken breasts now-a-days. You can't do Texas cooking without Rotel!!
Okay, I read "casserole" in your question, but now I see it is plain enchiladas you wanted. OOPSIE! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Blush.gif" alt="" />
