Full list of ingredients:
Progresso Chicken Enchilada soup (1 can)
505 Fire Roasted Hatch Green Chile Salsa (they sell it at Costco in big jars with a blue label)
Can-o-chicken (13 Oz)
Green onion - chopped up (about 2 will be enough)
To make the Enchilada filling I drained the can of chicken and put in a bowl, then I added between 1/4 to 1/3 the can of soup, and some cheese (really now wrong amount of cheese, but I used about 1/4 to 1/3 cup). Chopped up a green onion and threw it in the mix. Then I added 2 tablespoons of the salsa, and then one more half tablespoon because it is awesome (this is spicy so probably cut that in half or more if you don't like hot stuff). Mixed that up, and then spooned it into the tortillas which were rolled up and put into a rectangular pyrex dish. Once I had all the rolls made up, I added another tablespoon or more of the green chile salsa to the remaining soup in the can, with a pinch of salt a grind of pepper, and poured about 1/4 to 1/3 the can over the enchilada rolls in the pyrex. Resist the temptation to use the rest of the can, ya don't wanna drown 'em, but they should be covered so they don't get dried out. Topped it with some more cheese, covered the pyrex in foil and then put it in the oven at 375 for 20 minutes. Then I added one chopped up green onion on top, and added it back for another 10-15 minutes (took it out when it was bubbling). When I made this recipe, my toaster oven at the time was a piece of junk, so take that time and temp with a bit of caution. If you have a decent oven you may be able to use 350 instead. That's it, pretty simple with minimal clean up, just a bowl used for mixing and the pyrex used for baking.
While I was waiting for the enchiladas I heated up the remaining 1/3 can of the soup and finished that off too.