Chicken Cream Enchiladas

Chicken Cream Enchiladas

4-5 boneless, skinless chicken breasts

2 cans of green chilies, diced

2 cans of cream of chicken soup

8oz. tub of sour cream

1 can of chicken broth

1 package shredded cheese

Flour or corn tortillas

Brown chicken and shred.  Mix in bowl- chilies, cream of chicken, sour cream and broth.  Add the chicken.  Put tortillas onto a plate and take a small spoonful into the tortilla and roll.  Put in a baking pan.  Once the pan is filled, pour remaining mixture over the top of the tortillas.  Put cheese on top of that.  Bake at 350 until cheese is melted.  You can garnish with olives or lettuce.