Can boil chicken breasts and shred, about 4. (If using a rotisserie chicken, just debone and de-skin then shred) 6 or so chicken tenderloins

In a seperate bowl combine both cans of soup, milk, sour cream, and season.

Add half of soup mixture into chicken, along with the green chili, seasonings, and add some of the cheeses.

Heat corn tortillas in microwave, according to package. (Or in oil, my preferred way!)

Begin to fill tortillas, and place into a baking dish. (If any leftover chicken mixture, add it back into the sauce mix)

Spread the sauce mix a top the enchiladas, and top with cheeses.

Place in oven on 350F for 35 minutes.