CHICKEN ENCHILADAS

• 3 -4chicken breasts (depending on size)
• 8ounces sour cream
• 1(10 1/2 ounce) can cream of mushroom soup AND 1 (10 1/2 ounce) can cream of chicken soup
• 1(4 ounce) can diced green chilies
• 1dash salt
• 1cup cheddar cheese(shredded, for filling mixture)
• 1cup cheddar cheese(shredded, for topping)
• 12 flour tortillas

1. Preheat oven to 375 degrees.
2. Cook chicken breasts. 
3. Shred chicken with a fork.
4. In a large mixing bowl, combine shredded chicken, sour cream, soups, green chiles, salt, and ONE cup shredded cheddar cheese. Set aside.
5. Spoon filling into tortillas, roll them up and place them in an 9" x 13" baking pan.
6. Spread remaining filling mixture across the top of the enchiladas.
7. Sprinkle remaining 1 cup cheddar cheese over the top of the enchiladas. If you like cheese feel free to add as much cheese topping as you like.
8. Bake uncovered for 30 minutes or until cheese appears melted.