Creamy Chicken Enchiladas

Ashlee gave me this recipe and I love it! It's a nice change from my other enchilada recipe too!

Creamy Chicken Enchiladas
1 can cream of chicken
1 can cream of mushroom
1-16oz. container sour cream
2 pkg Colby & Monterrey jack cheese
1 lb. chicken breast cooked & shredded
1 pkg corn tortillas
1 can rotel

In large bowl, mix soups, sour cream, rotel, chicken and 1 pkg cheese. Dip tortilla in mixture to moisten, fill with mixture and arrange in pan. Fill pan, and top enchiladas with remaining mixture and cheese. Bake at 400 until cheese in bubbly and browning on top.

Instead of dipping and rolling tortillas, they can be layered (tortillas, mixture, tortillas, mixture, etc.). This is less messy, and it still tastes the same.