Chicken enchalda's

By Kristen Ward

3 cups of chicken breasts shredded or cubed
1 cup of shredded Cheddar cheese
4 ounces of cream cheese
1 small can of green chile's
1 medium can of chicken broth (we used green chili sauce)

Cook chicken breasts in the oven until done. Let them cool, cut and into cubes. Put into a glass bowl mix with green chile's, cream cheese and regular cheese. Mix well. Wrap individually in corn tortilla's and place in baking pan. Spread chicken broth over the the casserole. And back at 350* f for twenty minutes or until done.