Annie,TX (11:24:50 AM) :

Chicken Enchiladas

1 can cream of mushroom soup
1 can chicken broth
1 small can green chilies -- washed, seeded
1 chicken -- cooked, deboned, diced
1 package corn tortillas
grated cheese
chopped onion

Saute onion and green pepper in half stick butter. Use the amount of onion and green bell pepper according to your preference.

Add the mushroom soup, chicken broth, green chilies to the butter mixture and the deboned chicken. Set aside.
Soften tortillas in hot oil. Let cool as not to burn fingers to roll.
Stuff tortillas with grated cheese and onion if you prefer and roll. Place seam side down in greased 13x9 pan.
Pour sauce over enchiladas. If the sauce is too thick, you may want to add
1- 1 1/2 cups of broth to thin it to desired consistency.
Top with more shredded cheese and bake in oven 375 degress until bubbly.