4 or 5 chicken breasts
1 can cream of mushroom soup
1 can chilies, cut up
10 soft taco shells
1 lb. cheddar cheese
1 lb. Monterey Jack cheese
Sour cream
2 chicken bouillon cubes
1 c. chicken broth

Put cooked chicken, cheese and sour cream inside shells. Roll up. Mix soup, broth bouillon cubes and chilies together. Pour cheese on top of shells and then soup mixture on top of that. Bake at 350 degrees for 30 minutes.