How to make chicken enchiladas

Combine soups in a saucepan over medium-high heat. Stir often until thoroughly heated. Scoop 1 cup of mixture onto a lightly greased 13x9 inch baking dish. Keep the rest of the mixture warm.

Beat cream cheese and sour cream at medium speed with an electric mixer until smooth. Stir in chicken, 1 cup of cheese, green onions and green chilies.

Heat tortillas according to the package. Scoop 3-4 tablespoons of chicken mixture down the center of each tortilla while rolling them and placing side-by-side in the baking dish.

Pour the remaining soup mixture over the enchiladas. Top with 1 cup of cheese.

Bake at 350°F for 30 minutes.