This is a great, easy way to use leftover cooked chicken or turkey. Grease a 9 x 13 inch pan. Place 2 tablespoons or so cooked chicken on the center of a flour tortilla. Sprinkle with grated cheese. Roll tortilla up. Place rolled tortilla in the greased pan.

Repeat for all tortillas (will probably use 8 to 12 tortillas). Thin 1 can of cream of mushroom soup with 1/4 cup milk. Pour over pan of enchiladas. Sprinkle with grated cheese. Heat at 350 degrees until cheese is melted and enchiladas are heated thoroughly.