Chicken Enchiladas - cooking recipe

Ingredients

1/2 bag restaurant-style tortilla chips
4 or 5 big chicken breasts
1 can cream of chicken soup
1 c. picante sauce
1 small can chopped green chilies
1 (8 oz.) container sour cream
grated Monterey Jack cheese

Preparation

Break the tortilla chips in bottom of casserole dish that has been sprayed with Pam.
Cook the chicken breasts until tender. Debone and cut in chunks. Save broth (at least 1 cup).
Add to the broth the soup, picante sauce, green chillies and sour cream. Pour all this over chicken chunks and tortilla chips.
Cover with the cheese and bake for 30 to 45 minutes.