Chicken Enchiladas - cooking recipe

Ingredients

1 (3 lb.) chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 small, chopped onion
1/2 stick margarine
1/2 c. chicken broth
1/8 tsp. garlic salt
1/4 tsp. pepper
1 tsp. chili powder
1/2 tsp. Tabasco
8 oz. grated cheese
1 doz. flour tortillas

Preparation

Boil chicken; cool and debone.
Combine soups, broth, spices and Tabasco; blend well.
Saute onion in margarine.
Add to soup. Mix in diced chicken.
Cut tortillas into fourths.
Line bottom of a 3-quart baking dish with tortillas.
Spread on chicken mixture. Layer with tortillas and cheese.
Bake, covered, at 350\u00b0 for 30 minutes.