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Chicken Enchiladas

4-6 lg chicken breasts
1 pt sour cream
1 can cream of chicken soup

Mix together
16 oz grated Mozzarella cheese
16 oz grated cheddar cheese

1 sm can green chilies, chopped
2 doz flour tortillas
1 lg onion, chopped

Boil chicken until thoroughly cooked, reserve broth.  Chop into medium size pieces.
Mix sour cream, soup, and green chilies in bowl; set aside.  Dip flour tortilla in
broth to soften, place on large plate.  Place 5 or 6 pieces of chicken along length
of center, cover with 2 spoonfuls of sour cream mixture and a small amount of cheese,
plus a few onions to taste.  Roll tortilla and place in large baking dish.  (Throw away
tin foil type works well!) Grease to prevent sticking.  Continue until all
tortillas are rolled.  Spread remaining sour cream mix on to and cover with cheese.
Bake in 350* oven for 40-45 minutes or until hot.