Chicken Enchiladas

Mix together
2 cups chopped chicken
1 cup grated cheese
4 oz green chilies
4 chopped green onions
1 can cream of chicken soup
1 can cream of mushroom
1 cup sour cream
Divide sauce in half and mix half with chicken mixture. Dip 12 flour tortillas in hot chicken broth, fill w/ 2 T. mix. Roll up and line 9x13 pan. Cover w/ the rest of the sauce and top w/ grated cheese. Bake @ 400* for 30 mins or until warmed through.Grandma Moss