Bake frozen breasts for 2 hours at 350 degrees. Shread BEFORE it cools. [Each chicken breast is about 2-3 enchiladas)
Grate cheese (1 1/2 cup for every 4 chicken breasts)
In a big bowl, mix 2 cans cream of chicken soup, pint of sour cream (16 oz) 1/2 of container, and green chile
Spread a blob of the mixture on the bottom of a pan.
In each tortilla, put a spoonful of the mixture (tblspoon), chicken and cheese (full like a taco). Then roll it up (loose) and place it in the pan. Continue until the pan is full.
Pour the rest of the mixture on top of the tortillas and sprinkle more cheese on top.
Cover pan with tin foil (loosely)
350 degrees for 1 hour and 30 minutes or 375 degrees for 1 hour
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