Chicken Enchiladas - cooking recipe

Ingredients

1 pkg. corn tortillas
1 can cream of chicken soup
3 lb. chicken, boiled, deboned and cut up
1 lb. Cheddar or Colby Jack cheese
1 (4 oz.) can green chilies
1 small onion, chopped

Preparation

Cook soup, onion, chilies and 3/4 can chicken broth, stirring often.
In an 8 x 8 x 2-inch dish, place a tortilla in each corner.
Top with some chicken, cheese and enough soup to moisten tortillas well.
Repeat this layer order until dish is filled. Top with cheese.
Bake at 350\u00b0 for 30 minutes.