1 lb. boneless chicken breasts, cooked & shredded
1 lb. grated longhorn cheese
2 doz. corn tortillas (soak in boiling water until pliable)

SAUCE:

2 cans cream of mushroom soup
1 can cream of chicken soup
1 pt. sour cream
1 med. onion, chopped fine

Sprinkle tortillas with cheese, spoon on sauce, then chicken. Roll up and place in baking dish close to one another. Pour remaining sauce over enchiladas and sprinkle with remaining cheese. Bake 25 to 30 minutes at 350 degrees.