Chicken Enchiladas

5 Chicken Breast Fillets, Cooked and Cubed
1 tsp accent seasoning
1 can diced green chilies
1 can mushroom soup
1 can cream chicken soup
8 oz sour cream
home style four tortillas
1 can enchilada sauce
grated cheese

I always blend the soups and enchilada sauce in the blender because someone at our house doesn't like the texture of mushrooms. *Add the accent, and chilies to the soups and enchilada sauce and then stir in the sour cream. In each flour tortilla, fill with a scoop of chicken, a handful of grated cheese and some of the enchilada sauce. Roll up the tortilla and place on on a jelly roll pan or a 11X 13 inch cake pan - with the seam of tortilla down . Pour remainder of Enchilada sauce over all the tortillas and sprinkle with cheese. Bake in a 350 oven for 20-30 minutes Timbra Joslin

Julie's hints-*It makes a difference what temp. of enchilada sauce you use. You can always add salsa, or some chili powder to spice it up if it's not spicy enough for you. I've even added taco flavoring when all I had was mild enchilada sauce. (I've even just used canned chicken breast and it works too.)