1 1/2 c. shredded chicken
1 c. (4 oz.) shredded cheddar cheese
1 c. shredded Monterey Jack cheese
1/2 c. chopped onion
1 (10 oz.) tomato soup
1 (10 oz.) can cream of mushroom soup
1 (10 oz.) can mild enchilada sauce
12 corn tortillas

Combine meat, onion, and 3/4 of the cheese in saucepan, combine soups and enchilada sauce. Heat to boiling. Quickly dip tortillas in sauce. Place meat mixture in tortilla and roll up. Place in baking dish. Top with remaining sauce. Sprinkle with remaining cheese. Bake at 350 degrees for 25 to 30 minutes.