1 1/2 pounds of cooked, shredded chicken (I boil it and then shred it.)
1 can fiesta nacho cheese soup
1 can cream of chicken soup
1 can of red enchilada sauce
1 8 oz. carton of sour cream
1 tspn. salt
1 small can of green chiles (optional - in fact I never use these)
10 small flour tortillas (the soft taco kind)
3 to 4 cups of shredded cheddar
Preheat the oven to 350 degrees. Heat soups and sour cream together. Add salt. Mix in chicken. Pour 1/4 to 1/2 of the enchilada sauce in the bottom of a 9x13 dish. Scoop chicken & soup mixture onto tortillas and sprinkle shredded cheese on top. Roll up and place in the baking dish. Spoon remaining chicken and soup mixture over the top of the tortillas. Pour remaining enchilada sauce over the top of that. Sprinkle cheese on top to cover. Bake for 20 - 30 minutes or until cheese is bubbly.
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