Chicken Chili Enchiladas - cooking recipe

Ingredients

1 1/2 c. sharp Cheddar cheese, shredded
2 c. Monterey Jack cheese, shredded
1 1/2 c. chopped, cooked chicken breasts
3/4 c. finely chopped onion
12 (6-inch) corn tortillas
2 c. warm chicken broth
1 can chili without beans
1 (10 oz.) can enchilada sauce

Preparation

Grease large baking dish. Mix all Cheddar cheese, half of Monterey Jack cheese, chicken and onion. Set aside. Dip tortillas, one at a time, in warm chicken broth to soften.
Fill each with about 1/4 cup of chicken mixture.
Roll and place seam side down in baking dish.