Chicken Sour Cream Enchiladas - cooking recipe

Ingredients

4 cooked, deboned chicken breasts, cut up into chunks (reserve some of the broth)
1 can cream of chicken soup
1 can cream of mushroom soup
1 (16 oz.) container sour cream
1 pkg. each: Monterey Jack and Cheddar cheese
12 medium flour tortillas
2 small cans diced green chilies

Preparation

In a large saucepan, mix the 2 different kinds of soup, green chilies, chicken and sour cream together.
It will be thick, so you will need to add a little of the broth from the chicken to make it the right consistency, not runny, but not like paste, but in between.