Chicken Enchiladas - cooking recipe

Ingredients

1 c. boned chicken
1 small can diced green chilies
1 can cream of chicken soup
1/4 tsp. pepper
vegetable oil
1/2 c. chicken broth or water
1/2 c. chopped onion
1 c. grated Longhorn Cheddar cheese
6 corn tortillas

Preparation

Mix together soup, broth, chilies and pepper.
Set aside. Soften tortillas by dipping one at a time in hot oil.
Drain on paper towels.
Mix chicken and onion.
Put about 2 tablespoons chicken mixture on center of tortilla.
Sprinkle with grated cheese and roll up.
Place in shallow baking dish and pour soup mixture over enchiladas.
Sprinkle with remaining cheese.
Bake at 350\u00b0 for 20 minutes or until heated through.
(Water may be used instead of vegetable oil to soften tortillas; they will be soft, but not oily.)