Chicken Enchiladas - cooking recipe

Ingredients

4 to 5 chicken breasts, cooked and deboned
2 cans cream of chicken soup
1 pt. sour cream
4 to 5 green onions
4 c. Cheddar cheese, grated
12 medium flour tortillas
chicken broth

Preparation

Cut chicken into bite size pieces.
Mix with soup, sour cream and onions.
Put 2 to 3 tablespoons in the tortillas; top with cheese.
Roll tightly.
Mix a little broth with remaining chicken mixture.
Pour over enchiladas; top with cheese.
Bake at 300\u00b0 for 25 to 30 minutes.
Serves 6.