3 cans cream of chicken soup
1 large carton of sour cream
1 small can green chopped chilies (mild)
6 green onions, chopped
1 cup grated yellow colby or longhorn cheese
1 cup grated jack or mozzarella cheese
4 cups chicken breasts, in chunks
12 flour tortillas, medium
Mix all ingredients together. Place 2 tortillas at a time in the microwave for 15 seconds to soften. Place 2 rounded tablespoons of filling in each tortilla; wrap loosely. Place enchiladas in a greased 9x13 inch baking dish, seam side down. Spread the remaining sauce over the enchiladas. Cover with foil. Bake at 350 degrees for 30 minutes.
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