Chicken Enchiladas
4 chicken breasts, cooked and shredded
1 pint sour cream
2 cans cream of chicken soup
a little chicken broth
a little milk
1 lb cheese (half Jack, half Cheddar)
2 small cans diced chilies
1 dozen corn tortillas
Mix together sour cream, chilies, and soup in a saucepan until warm. Cover bottom of baking dish with a bit of sauce mixture. Dip tortillas in sauce, fill with chicken and cheese and then roll. When your dish is full, pour extra sauce on top. Add a little extra cheese and bake covered at 350 degrees for 30 minutes then uncover and bake an additional 8 to 10 minutes.
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