Chicken Enchiladas

Cook 3-4 chicken breast and chop up.

Combine:
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 -1 c. sour cream
1 can diced green chilies
1/2 to 1 c. cheese
then add chicken to mixture.

Scoop 1/2 c. mixture into tortilla and roll.  Mix 1 can cream of mushroom soup with 1/2 can milk and pour over enchiladas.  Sprinkle with cheese.

Cover with tin foil and bake at 350 for 30 minutes.