Chicken Enchilada - cooking recipe

Ingredients

meat from 3 lb. chicken, cooked and diced
1 can golden mushroom soup
1/2 can chicken broth
picante sauce or salsa
3/4 c. chopped onion
shredded Cheddar cheese
tortillas
1 can cream of chicken soup
1 can broth

Preparation

Mix diced chicken, mushroom soup, chicken broth, picante sauce or salsa and chopped onion together.
Grease 13 x 9-inch pan.
Mix together cream of chicken soup and broth.
Pour in thin film in bottom of dish.
Put little of mixture in tortilla and roll.
Place in dish.
Pour rest of cream of chicken soup mixture over and sprinkle with grated Cheddar cheese.
Bake at 350\u00b0 for 30 minutes.