White Chicken Enchiladas

My mom made these a lot growing up. They are quick and easy and nice and moist. They also freeze well if you want to make extra 

4 Chicken Breasts, Shredded

2 cans cream of Chicken Soup

1 cup Sour Cream

1 can Green Chilies, diced

1 lb Jack Cheese, grated

1 lb Cheddar Cheese, grated

¼ Cup Green Onions, chopped

14 corn tortillas

Mix soup, sour cream and green chilies together and separate ½ of this into a 9X13 baking dish. Fry tortillas in oil until soft. Mix cheese and green onions together. Fill each tortilla with cheese-onion mixture, and some chicken. Roll and place seam side down in baking dish. Top with remaining soup mixture and sprinkle remaining cheese on top.

Bake @ 350 uncovered for 30 minutes