Sour Cream Chicken Enchiladas

16 oz sour cream

1 can chicken broth

1 can cream of chicken soup

1 1/2 pounds chicken, cooked and shredded

2 cups shredded cheddar cheese

Flour tortillas

1 can pet milk

1 can chopped green chiles

2 Tbsp chili powder

Mix sour cream, chicken broth, cream of chicken soup, pet milk, chili powder, and green chiles in a large bowl.  In each flour tortilla, spread 1-2 Tbsp of liquid mixture, 1-2 Tbsp chicken, and 1 Tbsp of cheese (these amounts are estimates and can be varied depending on how much you want in the tortilla).  Roll tortilla up and place in a 13x9 pan.  Continue until all of chicken is used.  Pour a thin layer of the liquid mixture over the top of the finished enchilada dish.  Sprinkle a thin layer of cheddar cheese over top.  Bake at 350 for 30 minutes or until bubbly.