2 cups shredded chicken, cooked
1 can Campbell's cheddar cheese soup + 1 can of milk
1/2 cup Progresso chicken and cheese enchilada soup
1/2 cup mild red enchilada sauce
2 cups shredded Monterey Jack cheese
10 corn tortillas
Preheat oven to 350 degrees. In a saucepan, combine, cheddar soup, milk, enchilada soup, and enchilada sauce. Stir until well combined.
In a mixing bowl, add 1 cup soup mixture with chicken and 1 cup cheese. Warm tortillas in microwave for about a minute, so, they are easier to work with. Spoon approx 1/4 cup of chicken into each tortilla. Roll together and place seam side down in baking dish. Continue until all tortillas are filled.
Pour remaining soup mixture over completed enchiladas. Sprinkle with remaining cheese. Bake for 30 minutes.
Garnish with salsa, lettuce, sour cream...whatever you desire.