Creamy Turkey or Chicken Enchiladas

Creamy Turkey or Chicken Enchiladas
From: Bumbazine

Mix up a can of cream of chicken soup with a bunch of sour cream. I think we put in a pint. You can use low fat sour cream here if you want, it'll be fine.
Mix in about 2 cups, or more, of leftover turkey, or chicken, we're very democratic here, and about half a medium yellow onion, chopped fine. Put in a can of diced chilis. We put in a 4 oz can, but I personally think it could use a lot more chilis.
Put in some shredded cheese. We used a 'mexican mix' (cheddar, mozzerella, colby and something else), but you use whatever you want.
Add some salt and pepper. We decided afterwards that we should have put in some dried red chili flakes too. I think some cumin would be welcome here too, but we didn't do that. We also didn't put in the chopped olives.

Smear some of the mix on the bottom of a 9x13 inch casserole dish.

Now you need to heat up some corn tortillas to make them more pliable. The original recipe calls for frying them in oil.
Forget that. Heat up a heavy skillet over medium high heat, cast iron if you have one, and heat the tortillas for a few seconds on each side in the dry(!) skillet. That's all you need to do.
The best method is for one person to heat the tortillas while the other person rolls the enchiladas. Anyway, smear a bunch of goop on each enchilada and roll it up and put it in the casserole. You'll get 12 to 15 enchiladas. Save some of the goop to put on top. Put some more minced onions and shredded cheese on top too.

Bake in a 350 oven for about 25 - 30 minutes.