Chicken Enchiladas

1 cooked chicken, or 4 cooked breasts, cubed
2 cans cream of chicken soup
1 small can chopped green chilies
12 flour tortillas
2 c. grated cheese
1 c. chicken broth or bouillon

· Mix chicken with 1 ½ can soup, ½ c. broth, 1 c. cheese, and chilies.
· Fill tortillas and roll. Place in 9x13 pan.
· Mix other ½ can soup with remaining ½ c. broth. Pour over enchiladas. Sprinkle with cheese.
· Bake at 350 degrees for 30 minutes. Serve with salsa and sour cream, if desired.