Chicken Enchiladas - cooking recipe

Ingredients

1 lb. cooked chicken, shredded
1 can cream of chicken soup
1 can cream of mushroom soup
1 can green medium enchilada sauce
1 pkg. corn tortillas
4 c. shredded cheese (either Monterey Jack or Cheddar)

Preparation

Thin down the soups with 1 1/2 cups of chicken stock and season to taste with salt and pepper. Optional thyme and extra chopped green chili to taste. Bring to simmer in a large saucepan over medium heat and stir occasionally.