In a small bowl, combine the cream of chicken soup and the sour cream. Spread 1/4 cup of this mixture in the bottom of a 9x13 pan. Set the remainder aside.
Combine the shredded roast beef (or meat of your choice) with the green chiles. Place a little over 1/2 a cup of meat mixture down the center of a flour tortilla. Roll it up and place it seam down in the 9x13 pan. Repeat with the remaining 7 tortillas.
Once all of the tortillas are rolled and placed in the pan, spread the remaining soup/sour cream mixture over top the tortillas. Sprinkle the shredded cheddar cheese over the top.
Bake at 350 for 30 minutes or until heated through and bubbly.
Serve with fresh Pico de Gallo or salsa and a side of guacamole.
Use your favorite meat...shredded beef, shredded chicken, or ground beef. In order to get our roast beef nice and shredded, I cooked it on low in the slow cooker for 8-9 hours. Feel free to leave out the green chiles...the enchiladas are still great!The calories shown are based on the recipe making 8 enchiladas, with 1 serving being 1 enchilada. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**