Mom's Chicken Enchiladas

• 2 chicken breasts - cooked with broth & shredded
• 1 onion, chopped
• 2 cans green chiles
• 2 cans enchilada Verde sauce
• 1 carton sour cream
• 1 can cream of mushroom soup
• 1 can cream of chicken soup

Mix the first seven ingredients plus 1 C of cheese.

• 12 tortillas
• 3 C Monterrey Jack cheese, shredded

Fill & roll the tortillas then place them in a greased baking dish. Pour remaining sauce over filled tortillas & sprinkle cheese on top. Bake 375° for 45 minutes or until bubbly & browned.