Chicken Enchiladas

12-15 flour tortillas (or corn if you prefer)
4 chicken breasts (cooked, skinned, boned, and shredded)
1 bunch chopped green onion
1 (8 ounce) package cream cheese (softened)
2 teaspoons chili powder
1 teaspoon Tony Chachere's
½ cup chicken broth (use the broth that was made while boiling the chicken)
1 can cream of chicken soup
1 (8 ounce) container sour cream
1 can Rotel (drained)
1- 1½ cups grated cheese

Boil chicken breasts until done (30-35 min) allow to cool, then shred.
Combine shredded chicken, green onions, and cream cheese (use 2-4 tablespoons of chicken broth to loosen).
In separate bowl mix together chili powder, Tony Chachere’s, chicken soup, sour cream, and Rotel.
Spread chicken mixture over half the tortilla, spread soup mix over chicken.
Roll up tortilla starting on the chicken side.
Place tortilla rolls in casserole dish seam side down.

Once all tortillas a filled and rolled mix 2-4 tablespoons of chicken broth with the remaining soup mixture until it reaches the consistency you want.
Top tortillas with remaining sauce.

Cover and bake at 350 degrees for about 20 minutes.

Remove cover, sprinkle with cheese, bake for 10 more minutes to allow cheese to melt.