Chicken Enchiladas

• 1 medium onion, chopped
• 2 (4 oz.) cans chopped green chilies
• 2 to 3 Tbsp. melted butter or margarine
• 1 (10 3/4 oz.) can cream of mushroom soup, undiluted
• 1 (10 3/4 oz.) can cream of chicken soup, undiluted
• 1 1/2 c. chicken broth
• 1 doz. corn tortillas
• 1 (2 1/2 to 3 lb.) chicken, cooked and boned
• 1 lb. Longhorn style Cheddar cheese, shredded (you can use any other cheese you like)

1. Saute onions and green chilies in butter until tender.
2. Add soup and broth, blending well.
3. Simmer 10 to 15 minutes.
4. While sauce simmers, soften tortillas by dipping each in simmering mixture a few seconds.
5. Place a small amount of chicken on each tortilla and roll up tightly.
6. Place in a lightly greased 13 x 9 x 2-inch baking dish.
7. Pour remaining sauce over enchiladas.
8. Top with cheese.
9. Bake at 350u0b0 for 20 to 25 minutes or until hot and bubbly.

onion, green chilies, butter, cream of mushroom soup, cream of chicken soup, chicken broth, corn tortillas, chicken, longhorn style cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=172931 (may not work)