1Preheat oven to 350*
In a bowl whisk together enchilada sauce and soup.
2Combine shredded chicken with seasonings, 3/4 cup cheese, 1/4 water (sometimes i use the broth from boiling the chicken) and a little of the combine sauce/soup
3Heat tortillas wrapped in a damp paper towel in the micorwave for 50-60 secs
4Spoon chicken mixture into tortillas, roll and place seam side down into a 9*13 cassarole dish. Spoon remaining sauce over tortillas then top with cheese ( we love cheese so occasionally i had more than 2 cups!)