White girl's Chicken enchiladas

• 1 packages corn tortillas
• 1 packages chicken breasts
• 1 can large cream of mushroom soup
• 1 can large cream of chicken soup
• 1 can rotel
• 1 packages shredded cheese your choice
• 1 dash Mexican oregano or cilantro
• 1 dash onion and garlic salt to taste

1. Boil chicken, let cool, keep broth
2. When chicken is cooled spray a 10x13 pan with non stick cooking spray
3. Shred chicken and put in large mixing bowl
4. Pour both soups over chicken, add rotel and seasonings and about 1 cup of cheese.
5. Mix all together
6. I always use 2 tortillas at a time to layer.
7. Dredge them in the chicken broth and line the bottom of your pan.
8. Layer with chicken mixture and repeat till all ingredients are gone
9. On very top you will have a layer of tortillas, sprinkle with cheese add Mexican oregano or cilantro
10. Bake at 350 for 30 minutes.
11. Enjoy and send a pic

corn tortillas, chicken breasts, cream of mushroom soup, cream of chicken soup, shredded cheese your choice, oregano, onion

Taken from cookpad.com/us/recipes/363135-white-girls-chicken-enchiladas (may not work)