Chicken Enchiladas
Caroline

2 pieces of boneless chicken
1 16 oz. sour cream
2 cups cheddar cheese
2 cups of chicken broth ( I usually use 2 cups of the water the chicken was boiled in)
1 can cream of chicken soup

Boil chicken in water for ½ hour. Cut chicken into pieces and salt and pepper as desired. In a pan, combine sour cream, 1 cup shredded cheese, chicken broth, cream of chicken soup. Cook for ½ hour.

In a glass pan, put a thin layer of sauce and chicken and cheese. Roll tortillas with chicken and cheese inside and place in pan. Pour remaining liquid on rolls. Top off with the rest of the cheese.