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CHICKEN ENCHILADAS 
2 chickens, cooked & pulled from bones
12 snack size tortillas

SAUCE:

1 can enchilada sauce
1 can cream of mushroom soup
1 can cream of chicken soup
1 lg. can green chilies, diced

Mix 1/2 of sauce with chicken pieces; divide equally between 12 tortillas, roll and lay filled tortillas in greased 9 x 12 inch pan. Pour remaining sauce over top and sprinkle with grated cheese. Bake at 350 degrees until hot and cheese melts. Serve enchilada or bed of shredded lettuce. Top with sour cream, chopped tomatoes and green onions, shredded cheese and salsa or picante sauce. Sides of Spanish rice and refried beans makes a delicious Mexican dinner.
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