Chicken Enchiladas - cooking recipe

Ingredients

4 chicken breasts, cooked and sliced
12 corn tortillas, quartered
1 can cream of chicken soup
1 can cream of mushroom soup
1 medium onion, chopped
1 small can green chilies
1/2 c. milk
1/2 lb. grated Colby or Cheddar cheese

Preparation

Mix soups (undiluted).
Alternate chicken, tortillas, soup mix and cheese twice in buttered 9 x 13-inch casserole dish.
Bake at 300\u00b0 for 1 hour.