Chicken Enchilladas

Chicken Enchilladas
5 chicken breasts, cooked and shredded
1 cup chicken broth
1 medium onion
1 small can green chilies
2 TBSP butter
1 can cream of mushroom soup
1 cup sour cream
8 flour tortillas
2 cups grated cheese

Saute onions and green chilies with butter until onion is clear. Add mushroom soup and chicken broth; cook until smooth. Add sour cream. Stir until mixed. Set aside. Dip tortilla in soup mixture (on both sides) then distribute chicken pieces on center of tortillas; add 1/4 cup soup mixture on chicken. Add cheese. Roll tortillas and place in 9x13 pan. Put rest of soup mixture on top and cover with more cheese. Cover; bake at 325 degrees for 30 minutes. Top with lettuce, tomatoes, sour cream, olives, etc. when ready to serve.