Chicken Enchiladas - cooking recipe

Ingredients

8 large flour tortillas
1 lb boneless skinless chicken breast, cut into bite-sized pieces
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1 (17 1/4 ounce) jar enchilada sauce
8 ounces shredded cheddar cheese

Preparation

Cook chicken pieces in a skillet until done.
Mix soups and 1/2 the jar of enchilada sauce in a bowl.
Pour about 1/3 of the mixture into the chicken and mix well.
Fill each tortilla with chicken mixture and some shredded cheese.
Roll and lay side by side (seams down) in a lightly greased 9 x 13 x 2 inch pan.
Pour remaining soup mixture over the top of the rolled enchiladas and drizzle with some enchilada sauce. Top with the rest of the shredded cheese.
Cover with foil and bake at 325 degrees F for 35 to 40 minutes.