Chicken Enchiladas

• 24 oz cooked, shredded chicken
• small can green chilies
• 2 oz chicken broth
• 8 tortillas
• 1/2 cup sour cream
• 1/2 cup mayo (I used lite)
• 1/2 cup salsa verde
• 1 T ranch powder
• 1 T taco seasoning
• 4-8 ounces shredded cheese

Mix chicken, chilies, and broth

roll chicken mixture in tortillas

place in a baking dish sprayed with oil

mix sour cream, mayo, salsa, ranch, and taco seasoning

pour over enchiladas

sprinkle with cheese

bake at 400 for about 30 minutes