Chicken Chipulos

1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
2 cups shredded, cooked chicken meat
1 can diced green chiles
1 onion, finely diced
1 (8 ounce) container sour cream
2 cups shredded Cheddar cheese
8 (10 inch) flour tortillas

Combine the soups, chicken, green chiles, onion and sour cream in a medium size bowl. Set aside.
Rip tortillas into bite size pieces and layer 1/3 onto the bottom of a 9x13 inch baking dish. Layer chicken mixture on top, then a layer of cheddar cheese. Repeat two additional times, making sure to end with cheese on the top layer. Bake at 350 degrees for an hour.

I found this recipe on allrecipes.com. It is an easy and yummy twist on chicken enchiladas. We loved them!