The only thing I changed from the original recipe is adding some time to let the mixture simmer enough to thicken it up before rolling it up in the tortillas. I read the reviews that other people hadn't done that and ended up with really liquidy enchiladas. By letting it simmer a bit, the mixture was thick enough to hold the enchiladas together a little more successfully.
Edited to add: This recipe can be made into a vegetarian dish very easily. I omitted the chicken and instead added a can of drained and rinsed black beans and an entire chopped green pepper rather than the original 1/3 cup. The filling could probably stand another can of black beans, but it was very good even with just the one can.
Chicken Enchiladas
A variation on this recipe from allrecipes.com
4 skinless, boneless chicken breast halves
1 onion, chopped
1 (15-ounce) can black beans, drained and rinsed
1 cup sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 (15-ounce) can tomato sauce
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 (10-inch) flour tortillas
1 (12-ounce) jar taco sauce
3/4 cup shredded Cheddar cheese
Preheat oven to 350ºF (175ºC).
In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, black beans, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic. Simmer until thickened slightly, about 5 minutes.
Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
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