1 pkg. flour tortillas (sm.)
1 chicken, cooked and deboned
1 can cream of chicken soup
1 can chopped green chiles (optional)
3/4 c. chicken broth
1 c. sour cream
1 can enchilada sauce
Grated cheese (much as you want)

Tear tortillas into bite size pieces and place in a 9x13 pan. Pour broth over tortillas; arrange chicken over tortillas. Mix chicken soup, sour cream, enchilada sauce, and green chiles. Pour over chicken. Top with cheese. Bake at 350 degrees for 45 minutes or until thoroughly heated and cheese is melted.