Chicken Enchiladas - cooking recipe

Ingredients

1 onion, chopped
1 stick oleo
1 can cream of chicken soup
1 can cream of mushroom soup
1 1/2 c. (or more) cooked, boned and chopped chicken
1 (12 count) pkg. tortillas
1 (4 oz.) can jalapeno or chili peppers, chopped (no seeds)
1 tsp. chili powder
1 c. grated cheese (Monterey Jack or Cheddar)

Preparation

Saute
onions in oleo; add soups, chili powder, chopped peppers and chicken.
Soften tortillas in hot shortening a few seconds, or
warm
in microwave for a few seconds.\tPut 1 or 2 tablespoons of
mixture on a tortilla; add a bit of cheese and roll.
Put\tseam
side down in a greased casserole dish.
Thin leftover chicken mixture with chicken broth and pour about 1/4 cup broth
over
enchiladas.
Top
with rest of grated cheese. Heat in microwave or oven until cheese melts.
Good with sour cream.