Chicken Enchiladas

4 to 6 chicken breasts stewed/cubed or shredded
8 to 10 flour Tortillas
2 cans cream of chicken soup
1/8 cup chicken broth
1 medium onion
2 Tablespoons butter
1 can green chilies, chopped (to taste)
about 1/2 cup sour cream (to taste)
1 to 2 cups of mixed shredded cheese

Melt butter in skillet and saute onion and green chilies until limp. In a blender add soup, broth and green chilie mixture. Pour into bowl and stir in sour cream and set aside.
In a greased 9x13 pan, pour a little sauce on bottom of pan to keep tortillas soft while baking. Fill tortillas with about 2 T of chicken, 2 T cheese and 2 T of sauce. Roll and place seam down. Cover tortillas with remaining sauce and cheese.
BAKE at 350 degrees for 25-30 minutes until heated throughly and cheese is melted.

Stephanie Baugh -Our family favorite!!