4-5 c. shredded chicken
Salt and pepper to taste
1 dozen corn tortillas
1 can cream of chicken soup
1/2 can chicken broth
1 (4 oz.) can diced green chilies
8 oz. sour cream
2-3 c. Monterey Jack cheese

Heat oven to 350 degrees. Fry tortillas in oil to make soft. Roll up tortillas (enchilada style) with seasoned chicken. Mix all other ingredients together (except cheese). Pour over enchiladas in 9x12 inch pan. Top with cheese. Bake at 350 degrees until cheese is bubbly, about 30 minutes.