Creamy Chicken Enchiladas

From: Mari Chambers

• 4 boneless chicken breasts
• 2 cans cream of chicken soup
• 1 container sour cream
• 2 packs of shredded cheese (1 mexican, 1 cheddar)
• Chicken broth
• 2 cans diced green chilies

Boil chicken until cooked. Cut into cubes.

Mix soup, sour cream, cheese, chilies, and chicken in large bowl.

Add chicken broth for desired thickness.

Put mixture in tortillas, pour over top.
Bake at 400° for 20-45 minutes