Chicken Enchiladas - cooking recipe

Ingredients

1 chicken
2 cans cream of mushroom soup
1 can cream of chicken soup
1 (12 pack) flour tortillas
8 oz. mild Cheddar cheese
salt and pepper
1 1/2 c. milk

Preparation

Boil chicken until done.
Debone and set aside.
Combine canned soups and milk over low heat until boiling.
Place deboned chicken into mixture of soup.
Cook over low heat.
On a cookie sheet take 1 tortilla at a time, put 1 ladle of soup mix into tortilla and roll.
Continue until finished with tortillas.
Pour remaining soup mixture over tortillas on cookie sheet and shred cheese over the top.
Bake until cheese is melted.
Serve with sour cream, tomatoes and shredded lettuce.