Chicken-Chili Enchiladas

6 ounces Cheddar cheese -- shredded

8 ounces Monterey jack cheese -- shredd

1 cup Chicken; chopped -- cooked

3/4 cup Onion -- finely chopped

12 Corn tortillas -- 6 inches

2 cups Chicken broth -- warmed

1 can chili with beans -- (25 oz.)

1 can enchilada sauce -- (10 oz.)

2 cups Sour cream

cheddar cheese, half of the monterey jack cheese, chicken and onion; set aside. Dip tortillas, one at a time, in chicken broth to soften. Fill with about 1/4 cup of the chicken mixture; roll and place seam-side down in baking dish in two rows of six. In a 3 quart saucepan over medium heat, stir chili, green enchilada sauce and 1/2 cup of the chicken broth until bubbly. Pour over filled tortillas. Sprinkle with remaining monterey jack cheese. If making ahead, cover and let stand up to 1 hour. Bake uncovered in a preheated 350 F oven for 30 minutes or until hot and bubbly. If desired, freeze, thaw and reheat, covered in a preheated 300 F oven for 25 to 30 minutes or until hot. To serve, dollop with some of the sour cream. Serve remaining sour cream separately. Serve with chopped tomatoes and sliced ripe olives if desired. Source: Fixin' Chicken 101 Ways.