1 can cream of mushroom soup
1 can cream of chicken soup
1/4 c. green chilies, diced (canned)
4 chicken thighs or breasts
1 doz. corn tortillas
2 c. Cheddar cheese, grated
Cooking oil

Bake chicken until done and remove skin. Cut or tear off in strips. Warm cooking oil in frying pan (or low). Dip corn tortillas into oil (one at a time) until soft. Put tortilla on paper towel to remove excess oil. In saucepan on stove put can of cream of mushroom soup and cream of chicken. Add green chilies. Warm on low for about 15 minutes. Take tortillas from paper towel and put in 9 x 13 inch baking pan. Fill tortillas with chicken and cheese and roll up. Cover with soup mixture. Top with grated cheese. Bake at 350 degrees for 20 to 25 minutes.