Chicken Enchiladas
a la Mom

5 to 6 chicken breasts, skinless and boneless, about 2 lbs.
2 (12oz) cans cream of chicken soup
1 small can diced green chilis
1 onion, diced
1 pt sour cream
3 c. cheddar cheese
2 c chicken broth enhanced with 3 bouillon cubes
1 pkg (8-10 inch) flour tortillas

Grill or boil chicken. Dice into small chunks. Season well with salt and pepper.
In a saucepan, combine soup, chilies, 1 c cheese, sour cream and broth. Simmer at least 30 minutes. In a 9x13 pan, pour some sauce into the bottom so the tortillas don't stick.

Assemble: On the tortilla, put 1/3 c chicken, top with cheese, and add green chili sauce. Roll up like a burrito and put in pan. Continue until chicken is gone. Pour remainder of sauce on top, making sure it gets inbetween each enchilada. Sprinkle with cheese. Bake at 350 for 30 minutes, or until bubbly on the edges.