Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

12 flour tortillas

4 chicken breasts

enchilada sauce mix

½ lb.+ grated cheddar cheese

½ lb.+ grated monterrey jack cheese

1 can cream of chicken soup

1 can cream of mushroom soup

1 c. sour cream

½ c. warm water

Boil, bake, or nuke chicken til done. Cool, tear/cut into tiny pieces. Put chicken & cheeses in a tortilla, about ¾ c. all together, or one loose handful. Line up in greased 13x9in. Pan.

Combine soups, sauce mix, sour cream, and water together, pour over enchiladas. Sprinkle any leftover cheese on top.

Bake in 375 degree oven about 30 minutes.