Chicken Enchiladas #2 - cooking recipe

Ingredients

8 chicken breasts, cooked (reserve broth)
2 cans cream of chicken soup
1 c. chicken broth
1 large carton sour cream
1 medium onion, diced
1 small can chopped green chilies
1/2 tsp. salt
1/2 tsp. cumin
flour tortillas
1 Tbsp. oil
1 lb. Jack cheese
picante sauce

Preparation

Boil chicken; let cool.
Cut into small pieces.
Saute onions and chilies in oil.
Add salt, cumin, diced chicken and broth, then simmer.
In separate bowl, combine soup and sour cream.
Add 1/2 of this mixture to simmering chicken.