1 can cream of chicken soup
1 can cream of mushroom soup
2 cans cooked, boned chicken
1 c. milk
1 chopped onion
3 or 4 hot chopped peppers (optional)
1 c. grated cheese

Combine ingredients, except grated cheese, in saucepan. Cook until it bubbles. Add cheese. When cheese has melted, pour mixture over 1 package of tortillas which have been torn into small pieces and spread into a large baking dish. Spread top of enchiladas with about 1/2 to 3/4 cup of grated cheese. Bake at 425 degrees until golden brown and bubbling.