Sour Cream Chicken Enchiladas

I'll add a picture of these when I make them later this week. I've made them several times, and they are one of my all time favorite recipes! If not the best, it is one of the best things my mom makes. All credit goes to her, for her famous chicken enchiladas!

Faye's Chicken Enchiladas

-1/2-1lb chicken breasts (3 cups cooked)
-1/2 cup onion
-1 small can green chilis
-1 can cream of chicken soup
-milk
-10-15 corn tortillas
-Shredded cheddar cheese
-1/2 cup sour cream

Instructions:
1. Boil chicken in water for 15 minutes or until cooked through. Shred the chicken, save the broth.
2. Saute 1/2 cup chopped onion in butter or olive oil until clear in large skillet
3. stir in 1 can green chilis (can use a large can if you like it spicier)
4. stir in 1 can of soup
5. fill soup can halfway with milk, add to soup mixture
6. fill soup can halfway with broth from previously cooked chicken, add to soup mixture
7. stir soup mixture in skillet until warm.
8. (THIS IS THE MOST IMPORTANT PART) Put tortillas, 3 at a time into soup mixture in skillet. Add one tortilla at a time as you build each enchilada. Use the tortilla that has been in the mixture the longest to build each enchilada, they should soak for 1-2 minutes or so, until soft but not falling apart.
9. to build each enchilada, pull a tortilla out of the skillet, add some chicken and cheese, roll up, and place seam side down in a 9x13 glass baking dish.
10. As you build tortillas and the soup mixture starts to diminish, add broth 1/2 cup at a time as needed to stretch soup mixture.
11. When the pan is full, add 1/2 cup sour cream into remaining soup mixture. Pour on top of enchiladas. Top with more shredded cheese.
12. Top with foil and bake at 350 degrees for 20 minutes.

These can easily be prepped ahead of time and baked later. They're so good!