Bernadette's Chicken Enchiladas

3 Chicken Breasts
2 Cans of Cream of Chicken Soup
8 Oz. Cream Cheese
1 Lg. Can of Chopped Green Chilies
Package of Tortillas
2 Large Cans of Enchiladas
Shredded Mexican Cheese
Yellow Onion

*Boil chicken, add garlic and salt to taste, shred chicken.
*In a large bowl mix the creams of chicken, cream cheese, green chilies, shredded chicken.
*In 2 pans coat bottom with enchilada sauce.
*Place cheese, onion and mixture in tortilla, place in pan.
*Once pand is filled pour remaining enchilada sauce on top, cover with lots of cheese and green onion.
*Preheat oven 375, cook for about 40-45 minutes, cover with foil, last 10 minutes remove to brown cheese.

Enjoy!