Robert'S Chicken Enchiladas - cooking recipe

Ingredients

2 cans cream of chicken soup
1 medium onion, chopped small
1 lb. Cheddar cheese
1 can chicken (about 16 oz.) or 1 whole chicken, deboned or enough chicken for 24 enchiladas
1 pkg. corn tortillas

Preparation

Heat cream of chicken soup in skillet.
Leave on low heat and dip corn tortillas in soup, one at a time, in a square pan.
Put a tortilla dipped in soup in pan.
Put chicken, onion and cheese inside and roll it up like an enchilada.
When finished rolling them, top with cheese.
Heat oven to 350\u00b0 about 30 to 45 minutes.