Chicken Enchiladas - cooking recipe

Ingredients

1 chicken, cooked and diced
2 cans cream of chicken soup
1 can cream of mushroom soup
2 c. chicken broth
2 cans green chilies, chopped
2 onions, diced
1 lb. Longhorn cheese
1 1/2 doz. corn tortillas
picante sauce, if desired
sour cream, if desired

Preparation

Combine soups, broth, chilies and onions.
In a 9 x 13-inch pan, layer first the tortillas (torn in large strips), chicken, sauce mixture and cheese.
Layer twice.
Bake in a 350\u00b0 oven for 30 to 45 minutes or until bubbly.
Serve with side dishes of picante sauce and/or sour cream.