MARGIE'S CHICKEN ENCHILADAS

1 package large soft flour tortillas
1 package chicken strips/tenders
1 package provolone cheese
1 package cheddar cheese (shredded)
1 can campbell's cream of chicken soup
hot or mild pepper rings if desired

Grill chicken. Cut provolone cheese into 1/2-inch wide strips. Wrap a couple pieces of chicken amd provolone cheese in each tortilla. Lay in (sprayed with pam) large casserole dish. Makes 8 large enchiladas. Pour soup into a bowl and mix one can of water with soup and [our over enchiladas. Sprinkle grated cheddar cheese over top. Put on hot or mild pepper rings if desired. Bake at 350 degrees for 40 minutes. Serve hot.