Chicken Enchiladas - cooking recipe

Ingredients

20 or 22 oz. flour tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
4 oz. can chopped green chilies
4 1/2 chicken breasts, cooked and shredded
1/2 lb. Monterey Jack cheese
1/2 lb. Cheddar cheese
1 bunch green onions, chopped
16 oz. sour cream

Preparation

Mix soup, chilies and sour cream.
Spread on tortillas. Alternate shredded chicken, grated cheese and onions.
Roll and place in a greased, covered pan.
Bake at 300\u00b0 for 30 minutes. Save some sour cream and cheese to spread over top.
Can be made in morning.