Enchiladas Verdes - cooking recipe

Ingredients

2 whole chicken breasts
1 c. chicken stock
1 super size can cream of chicken soup
1 super size can cream of mushroom soup
2 lb. shredded Mexican cheese (mix Monterey Jack and Colby for best results)
1 c. hot or mild chopped green chilies
1 to 2 cans green enchilada sauce
1/2 c. chopped onions (optional)

Preparation

Flour tortillas may be used for layers but I prefer to use slightly warmed (in hot oil) white corn tortillas.