This is a pretty simple recipe that I don't really measure. It has changed a little since going off dairy, though.
Diced/shredded cooked chicken
sour cream (Today I actually used some tofutti cream cheese substitute thinned with a little coconut milk yogurt)
grated cheddar (almond)
can diced green chilis
diced green onions (this is the first time I've put green onions in it, it was pretty good!)
mix together first 5 ingredients. Spread a little enchilada sauce on one side of a tortilla. Put a spoonful or two of filling mixture along one side, and then roll with the enchilada sauce to the inside. Place in a pan with some sauce spread on the bottom. Continue until filling is gone or desired number achieved. Top with more enchilada sauce. Bake, covered with foil, at 350* for half an hour or so, or until sauce is bubbly. top with more grated cheese, and return to oven for cheese to melt (5 or so minutes). Serve with mexican rice, chips & salsa, or other sides of choice.