Cheesy Chicken Enchiladas

This is a recipe I got from one of my best friends through the military. She said it was an old family recipe to make authentic enchiladas. And delicious ones at that!

Ingredients:

4 Chicken Breasts
6-8 Enchilada sized Tortillas
8 Cups Mexican Blend Shredded Cheese (2 Bags)
3 cans Mild Enchilada Sauce
1 can Cream of Mushroom Soup
Vegetable Oil
Optional:
1 can Corn Kernels, drained 
Green Onions
Sour Cream
Guacamole

◘ Put thawed chicken breasts in a baking dish and bake at 375º for 45 minutes. Remove them from the oven and set aside to cool, about 30 minutes. Shred the chicken once cool, by hand or by forks or by whatever means you'd like, I've once considered running them through a paper shredder to save time. Note to self, need new paper shredder. Leave oven on! You will need it later.
◘ Set shredded chicken aside.
◘ In a large pan over medium heat, heat vegetable oil. Fry each tortilla until golden brown and crispy on each side. Remove to paper towel.
◘ Wash out oil pan. (Unless you're super fancy and have many. I use the only two large pans I have for this next part.) Put on low-medium heat and add 2 cans of enchilada sauce and HALF the can of cream of mushroom. Mix together.
◘ In another pan, place shredded chicken and other half of cream of mushroom. Mix together. If you opted for corn kernels, mix them in here.
◘ In enchilada and mushroom mixture, place each tortilla, coating them and soaking them until they're flexible and don't break. Mine usually break anyway, but I'm impatient. This move doesn't take long, but don't leave them to soak too long, or they will be too hot the handle.
◘ Place soaked and bendy tortilla in large 9x13" baking dish. Place small amount (3 tbs?) of chicken and mushroom mixture in center and roll.
Sometimes, I will put a cup of the mexican blend cheese nearby and sprinkle a little cheese in each enchilada. This is not necessary, but I'm an Italian Cheese Lover. We have a club. Its kind of cheesy.
◘ Continue soaking, placing, filling and rolling tortillas until the tortillas and chicken mixture are all gone. It will be a tight fit, but squish all the enchiladas in.
By the way, this step will get your hands amazingly dirty. So don't try to multitask between rolling tortillas and braiding your daughters hair, or she'll attract flies. And enchilada loving friends. Friends are nice, but its weird when they're licking your head.
◘ When all enchiladas are in, pour the two bags of mexi-blend cheese over the enciladas. Top with final can of enchilada sauce. Place back in oven until cheese is melted and bubbly. Garnish with green onions, if desired, and sour cream and guacamole. Eat and enjoy!