Chicken Enchiladas

from Debbie Dodge
1. Cook 8 chicken breasts in a stock pot, cover with water, add 1 TBSP salt. Cover with lid and simmer until meat in tender and fully cooked. Remove chicken from water and let it cool at room temperature for 1 hour. Do not throw out chicken broth, you will use it later.
2. Debone chicken and break into small pieces. In a very large skillet pour 1 -2 cups of chicken broth. Add 1-2 onions sliced into strips and the chicken. Cook until onions are cooked. Continue to add chicken broth as needed. This keeps everything moist and adds flavor. When done add 1 small can green chilies and 1-2 TBSP green chili powder.
3. The sauce: In a large saucepan combine 16 oz. sour cream, 2 cans green chilies (chopped), 1 can cream of chicken soup, 1-2 cups milk and 1 TBSP green chili powder. Cook on low heat until completely combined (no lumps or separation). You can add as much chili powder as you like, you may need to add salt.
4. Mix 1 lb. Monterey Jack cheese with 1 1b. Cheddar cheese
5. Make the enchiladas. In a 9x13, pour enough sauce to cover the bottom of the pan with ¼ inch of sauce. Take a flour tortilla, add a generous spoonful of chicken, a bunch of cheese and then roll or fold. Place in pan. Keep making enchiladas until meat is gone. You will need some of the cheese left over to put on top the entire pan.
6. Pour remaining sauce over the entire pan. Top with remaining cheese. Cover with foil. Bake in oven at 350 degrees for 30-45 minutes.