Sour Cream Enchiladas

6-8 chicken breasts, cooked and shredded

12 tortillas

2 c shredded cheese

2 cans cream of chick soup

1 sm. can diced green chiles

4 green onions, chopped

1/2 pint sour cream

2 c shredded cheese

1 c chicken broth

Mix above ingredients and save two cups of mixture. Put chicken on the rest. Fill tortillas and roll up. Place on buttered 9x13 pan. Pour remaining sauce over the top. Cover with 2 c of cheese.

Bake at 350 for 30-40 minutes.