Chicken Enchiladas

2 dozen tortillas

3 cans cream of chicken soup

1 large carton sour cream

2 chicken breasts, cooked and shredded

1 cup onions, diced

2 cans small chil1 peppers

1 pound Monterey Jack cheese, grated

1 can cream of mushroom soup

1 cup milk

Preheat oven to 325F. Mix soup, sour cream, chicken, onions, chilies, and some of the cheese. Put 1-2 tablespoons of mixture in a tortilla with cheese. Roll and place in 9 x 13 inch pan. Mix mushroom soup with milk and pour over enchiladas. Top with remaining cheese.

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Cajun Country -- New Iberia, Louisiana