1 can cream of chicken soup
1 sm. carton sour cream
1 whole chicken breast, boned & shredded
1 sm. can chopped green chilies
Chopped green onions
Grated Watonga cheese
Grated Mozzarella cheese
Grated Jalapeno cheese
1 dozen corn tortillas

Mix can of soup with 1/2 carton of sour cream, chicken breast and green chilies. Mix well. Spread 2 tablespoons of this mixture on one tortilla, add some green onions, watonga and jalapeno cheeses. Roll tortillas and place seam side down in baking dish that has been slightly oiled. Prepare six tortillas. Top enchiladas with remaining chicken soup mixture and spread over tortillas so they don't dry out. Spread remaining onions, cheese and other 1/2 carton of sour cream over top. Bake 15 minutes at 350 degrees. Remove from oven and top with grated Mozzarella cheese. Bake 15 more minutes. Double recipe for 12 enchiladas.