1 bar Monterey Jack cheese
1 can green enchilada sauce
1 can cream of chicken soup
10 corn tortillas
1 sm. can diced green chilies
4 chicken breast
1 c. chicken broth

Boil chicken breast. Save one cup of broth from chicken. Tear from bone in small pieces. Grate bar of cheese. In 2 quart baking dish tear up corn tortillas in small pieces. Then pour in the can of cream of chicken soup, green enchilada sauce, and green chilies in and stir until tortillas are covered with mixture. Then put the chicken on top of this. Then put the cheese on top of the chicken. Pour the cup of broth over the top. Bake at 350 degrees for 45 minutes. Can serve with sour cream.