Rhonda's Chicken Enchiladas

This is Jacob's favorite dinner in the world.
*makes 2 9x13 pans worth* (freezes well)

Ingredients:

4 chicken breasts (or equivalent)
4 cups tomato juice or blended tomatoes
3 cups chicken broth
2-3 Tbs chili powder
1/4-1/2 tsp cumin
3 tsp or 3 cubes chicken bouillon
2 dozen flour tortillas (or so)
4 c shredded cheese (I usually use mozzarella, and sometimes more than 4 cups... we like cheese)
2 cans diced green chilis (optional -- this is an Elise addition)


Directions:

Boil the chicken breasts. Save 3 cups of the broth. Chop or shred the chicken and set aside.

Put the tomato juice, reserved chicken broth, chili powder, cumin, and bouillon in a pot and bring to a boil. Once it reaches boiling, turn heat to low and keep warm.

*At this point I combine the shredded chicken, diced green chilis, and most of the cheese in a bowl. I think it's easier to fill the enchiladas with this mix rather than putting each ingredient in individually.

Dip each tortilla into sauce, then fill with chicken and shredded cheese (or mixture from above). Roll up, and put into 2 9x13 pans. Cover with remaining sauce and sprinkle with more cheese

Bake at 350 for 25 minutes.