1/2 lb. Monterey Jack cheese, shredded
1/2 lb. cheddar cheese, shredded
1 sm. can green chilies, chopped
1 lg. onion, chopped
1 lg. bell pepper, chopped
2 cans cream of chicken - mushroom soup
1 pkg. flour tortillas, fajita size

In a large mixing bowl, mix onion, bell pepper and green chilies. take tortillas and fill with both cheeses and onion mixture, then roll up and place in greased 9 x 13 inch pan. heat oven to 350 degrees. take cream of chicken-mushroom soup and heat until boiling. Pour over top of enchiladas, making sure tortillas are completely covered. Sprinkle some cheese over the top and bake in oven for 25 minutes.