2 cans cream of chicken soup
1 s. can diced Oryega chilies
3/4 lb. cheddar cheese, grated
3/4 lb. Monterey Jack cheese, grated
1 1/2 lbs. cooked chicken
1 (8 oz.) carton sour cream
1 pkg. flour tortillas

Mix together the soup, sour cream, chilies and half of the cheeses. Divide the mixture in half and add the chicken to one half. Fill the tortillas with the chicken mixture.

Spread the bottom of a loaf pan with half the remaining soup mixture. Lay the filled tortillas over and pour the rest of the filling on top. Sprinkle the remaining cheese over the enchiladas. Bake at 350 degrees for 20-30 minutes or until the cheese melts.