Green Chile Chicken Enchiladas

Serves 8 to 10
Oven 400º

4 boneless, skinless chicken breasts, cooked and cubed
2 10¾-oz. cans cream of chicken soup
2 10¾-oz. cans cream of mushroom soup
2 small cans chopped green chiles
2 cups sour cream
2 cups Monterrey Jack cheese, shredded
10 - 12 flour tortillas
¼-½ cup chicken broth

Combine soups, chiles, sour cream and cheese. Set aside about 1½ cups of the mixture. Add chicken to the remaining mixture. Lay tortillas on countertop and distribute the chicken mixture evenly between them. Pour enough chicken broth in the bottom of a 9 x 13-inch baking dish to cover the bottom. Roll up the tortillas and place them in the baking dish. Spread the 1½ cup soup mixture over the top. Cover with foil. Bake at 400º for 30 to 40 minutes or until heated through.