Pam's Chicken Enchiladas

1 can cream of mushroom soup
1 can cream of chicken soup
1 can canned milk
½ cup chicken broth

Mix together and heat until warm.

5-6 boneless chicken breast (cooked and shredded)
1 diced onion                                     
1 small can diced green chiles4 cups  grated mozzarella cheese     
4 cups  grated cheddar cheese12 corn tortillas

Cook chicken breasts, shred and set aside.  Chop one onion and saute with one small can of diced green chiles.  Add to soup mixture.  Cover bottom of 9 x13 baking dish with few tablespoons of soup mixture.  Layer corn tortillas, chicken, and soup mixture and cheese.  Sprinkle with paprika.   Makes 2 layers.  Bake for 30 minutes at 350 or until hot and bubbly.  Serve with lettuce salad, sour cream, guacamole, chips, and salsa if desired.