Chicken enchiladas

2 chicken breasts cooked in frying pan with onions
1 can cream of mushroom soup
1 can cream of chicken soup
1 small container of sour cream
1/2 small can of red enchilada sauce
optional small can of green chilies
2 cups cheddar cheese (or more!)
10 tortillas

Mix soups, sour cream and enchilada sauce (and optional green chilies), and 1/2 cup cheddar cheese together.
Save 1 cup for covering the top of tortillas at the end.
Stir cooked chicken into soup mixture and spoon into open tortillas.
Roll up and place in greased 9X13 pan.
Cover with remaining soup mixture and smother with cheddar cheese.
You can also add more enchilada sauce for those who like a bit more kick.
Bake at 350 for 30 minutes.
We like this with rice and corn on the cob and a fruit salad.