Place the chicken in a pot and pour just a bit of soy sauce over them (if you want). Fill the pot with water until the chicken is well covered. Set the pot to boil. Once the water starts boiling it usually only takes 10 minutes to fully cook the chicken.

Shred the chicken. I usually use a steak knife and a fork to do this.

Place a small pan on med high heat. Once it's hot enough for water to sizzle, fill it with enough oil to submerge a tortilla shell. I like to pour some salt in with the oil.

Once the oil is hot begin to fry the tortillas. I usually use tongs to grab and flip the tortillas. Submerge a tortilla in the oil and immediately flip it over and submerge it again. After a moment the tortillia will start to bubble. Remove it as soon as it does. Be careful because the tortillas may tear easily at this point. Do this for all 30 tortillas.

Pour all the cream of chicken and cream of mushroom soup into a large bowl. Add water and stir to thin it. I usually add a little more than half a can of water for every can of soup.

Fill a 13x9 pan with about 1/2 an inch of the soup mixture. I like to use a glass pan.

Fill the tortillas with the chicken and cheese. I also like to put a little of the soup mixture in the tortilla, otherwise the inside sometimes tastes a little too dry. Save about a cup of cheese for later. Don't make the tortillas too bulky or they will tear. Using a little of the soup mixture on the edge of the tortilla will help it stick to itself and stay closed when you roll it. Place the first 15 tortillias in the pan with the openings at the ends facing upward to allow the soup mixture to seep in more easily as you cook.

Cover the first layer of tortillias with more of the soup mixture. Layer the next 15 tortillias on top. Cover with the last of the soup. Cover that with the last of the cheese. Be careful, because at this point the pan is nearly overflowing. Cover with aluminum foil.

Preheat the oven to 350°F. A little soup will sometimes spill over the edges as it cooks, so I like to place a sheet of aluminum foil under the pan. Cook covered 50-55 min. The edges should be bubbling a bit. If not, continue cooking until bubbles appear. Cook uncovered for an additional 5 min or until the cheese is golden-brown.

Let it sit covered for about 15 min to allow the soup to cool and thicken. Eat and enjoy. This dish also makes great leftovers. Especially if you sprinkle a little more cheese on it, add a small dollop of sour cream, or top it with a little salsa.