Chicken Enchiladas

1 can cream of chicken soup
1 can Hatch's green chili sauce
1 can Hatch's red enchilada sauce
6 small chicken breasts cooked and shredded
shredded cheddar cheeseMix soup and sauces together. Save about 1/3 to pour over the top. Add chicken to 2/3 of the sauce mixture. Roll chicken mixture and shredded cheese into flour tortillas and place in a 9x13 pan. Top with remaining sauce mixture and shredded cheese. Bake at 350 for30-45 min or until bubbly.