Chicken Enchiladas - cooking recipe

Ingredients

1 (3 lb.) chicken, cooked and deboned (save broth)
1 can mushroom soup
1 can cream of chicken soup
1 small can green chilies (peppers)
1 small pkg. corn tortillas
1 can Carnation milk
1 small onion, chopped
broth from chicken (about 2 c.)
2 c. grated Cheddar cheese

Preparation

Heat the soups, chilies, broth and milk. Set aside. Layer 9 x 13 casserole as follows: tortillas, mixture, onion, cheese (save enough for top layer) and chicken. Bake at 400\u00b0 (until it bubbles) for 30 to 45 minutes.