Chicken Enchiladas - cooking recipe

Ingredients

1 medium onion, chopped
2 (4 oz.) cans green chilies
2 to 3 Tbsp. melted butter
1 can cream of chicken soup, undiluted
1 1/2 c. chicken broth, defatted
1 doz. corn tortillas
1 chicken, cooked and cut up or shredded
1 lb. Longhorn cheese, shredded

Preparation

Saute onion and green chilies in butter. Add soup and broth; blend. Simmer 10 to 15 minutes. While sauce simmers, soften tortillas by dipping each in simmering mixture a few seconds. Place a small amount of chicken on each tortilla and roll up tightly.
Place in lightly greased 9 x 13 x 2-inch casserole dish. Pour remaining sauce over enchiladas and top with cheese. Bake at 350\u00b0 for 20 to 30 minutes until hot and bubbly.
May be frozen. Makes 12 enchiladas.