Chicken Enchiladas - cooking recipe

Ingredients

1 chicken cooked and diced
1 can mushroom soup
2 cans chicken soup
1 chicken bouillon cube, dissolved in hot water
8 oz. Monterey Jack cheese
8 oz. sharp Cheddar cheese
1 small can green chilies
10 large flour tortillas

Preparation

Combine soups, broth and green chilies.
Dip shells in mixture and set aside.
Put chicken and cheeses in center of tortillas and roll up.
Place in baking dish.
Pour remaining soup over enchiladas and top with remaining cheese.