Chicken Enchiladas - cooking recipe

Ingredients

1/2 cooked chicken, skinned, boned and torn into pieces
1 can chopped green chilies
1 pkg. corn tortillas
1 large onion, chopped
1 c. grated Longhorn cheese

Preparation

Have the ingredients in separate piles for assembling the enchiladas.
Heat 1 can cream of chicken soup and 3/4 can chicken broth (reserved from cooking the chicken).
Soften tortillas in cooled soup.
Place in equal amount of each ingredient on softened tortilla and roll.
Place in baking dish.
Dot with sour cream and a little of the leftover broth.
Bake 30 minutes at 350\u00b0.
Should be enough for 5 large or 10 small enchiladas.