Chicken Enchiladas

1 1/2 lb. Chicken, cooked
2 cans Cream of Chicken soup
8 ounces Sour Cream
1 small can green chilies
3/4 lb. Cheddar cheese, shredded
3/4 lb. Jack cheese, shredded
8 flour tortillas

Mix soup, sour cream, chilies and 1/2 of the cheeses. Divide this mixture in half and add chicken to one half. Fill tortillas with the chicken mixture. Spread bottom of pan with chicken-less mixture. Lay enchiladas in pan. Pour remaining mix over enchiladas, sprinkle with remaining cheeses. Bake for 20 to 30 minutes at 350* uncovered.