3-4 chicken breasts (boiled & chopped into sm. pieces)
20-25 flour tortillas

Stir together the next 7 ingredients and refer to this as the soup-cheese mixture. 1 can cream of chicken soup 1 sm. can chopped green chilies A little jalapeno juice (if desired) 1/4 c. milk 1/2 c. grated cheddar 1/2 c. Monterey Jack cheese, grated

You will need more cheese to sprinkle on top.

Put 1 tablespoon soup-cheese mixture on tortilla and a few pieces chicken, roll up and put in baking dish. Fill dish with enchiladas and cover with soup-cheese mixture. Sprinkle with cheese. Bake at 350 degrees for 20-30 minutes, until bubbly.