Chicken Enchiladas - cooking recipe

Ingredients

12 corn tortillas
2 1/2 lb. chicken, boiled, deboned and cut in small pieces
1 onion
1/4 c. butter
1 can cream of chicken soup
1 can cream of mushroom soup
black pepper and jalapeno pepper to taste
1 small can chili
1 c. grated cheese (added last)

Preparation

Saute onion in butter.
Mix together chicken soup, mushroom soup, black pepper, jalapeno pepper and chili.
Heat.
Add chicken pieces and 1 1/2 cups broth.
Heat.