Chicken Enchiladas

This is the second time this week I have been asked for this recipe, so I thought it would save me some writing to just put it up here. Picture to follow next time I whip this up.

3 cups pre-cooked chicken
2 cans cream of chicken soup
2 cans chicken broth
16 oz sour cream
2 onions, sauteed
2 bell peppers, sauteed
cilantro, cumin, garlic salt
4 cups cheese
1 large pack tortillas

1. Combine soup with 1 1/2 cans of broth and sour cream.
2. Reserve 2 cups.
3. To remaining liquid add chicken, sauteed onions and peppers, seasonings and half the cheese.
4. Put app 1/3 cup of mixture per tortilla, roll and lay in casserole dish
5. Add the 1/2 cup of reserved broth to the 1 cups of reserved soup mix and pour over enchilada's.
6. Top with remaining cheese, cover and bake @350 for 30 minutes
7. uncover and allow to brown for 5 minutes.