After boiling and shredding chicken, mix chicken, enchilada sauce and soups together. Place 3-4 tablespoons of the mixture in a tortilla shell, top with small amount of cheese, roll up, and place in a greased 9x13 pan. Repeat this with all the shells. Pour remaining chicken/soup mixture over the top of the enchiladas. Top with remaining cheese. Bake at 350 degrees for 40 minutes or until bubbly and cheese melted. Let stand 5 minutes. Serve.
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