1 can cream of mushroom soup
1 can cream of chicken soup
1 c. milk

FILLING:

2 c. cooked chicken, shredded
1 sm. can green chilies, chopped
1 sm. onion, chopped; optional
8-10 corn tortillas

In medium saucepan, over medium heat, combine soups and milk. Stir constantly until well blended and heat through. Combine chicken, chilies, and onions. Following the directions for softening tortillas in the beef enchilada recipe, fill tortillas with 2 tablespoons chicken mixture until all chicken is gone. Pour sauce over enchiladas and top with 2 cups shredded Monterey Jack cheese. Bake at 350 degrees until cheese is melted and sauce is bubbly.