The best recipe for CHICKEN ENCHILADAS!

At Christmas time, my friend Lexi made the best chicken enchiladas. I never got around to asking her for the recipe until just about a month ago, and I was reminded how much I loved them when I finally made them. So, you should all give this recipe a try - it's sooooooo good.

6 chicken breasts, boiled & shredded (I think that 4-5 pieces would actually be enough - 6 is just what Lexi’s recipe said. But I had a sandwich bag of leftover shredded chicken.)
FOR THE SAUCE:
1 pint sour cream
2 cans cream of chicken soup
1 small can diced green chilies
1 dozen flour tortillas (small) or 6 flour tortillas (large)
1-2 cups broth from the chicken (add accordingly to how thick you want your sauce.)
1.5 - 2 cups grated sharp cheese (I liked using lots IN the sauce, and then more on top of the enchiladas at the end)
Directions:
*Boil chicken with a stick of celery, 1/2 onion, bay leaf, salt and pepper.
*Bone chicken when cooked and break or shred into bite size pieces.
*Layout tortillas and fill with a healthy serving of chicken, some sauce and cheese.
*Roll and place in a lightly greased pan, close to each other.
*Pour remaining sauce over the enchiladas and top with cheese.
*Cover with foil and bake at 325 until warmed through and cheese is bubbly (this took me about 30 minutes or so).
*Remove foil the last 10 minutes of baking.