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Chicken Enchiladas
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| 1 medium | onion chopped |
| 3 tablespoons | butter |
| 1 can (10 1/2 oz.) | cream mushroom |
| 1 can (10 1/2 oz.) | cream chicken |
| 1 C | chicken broth, (or more) |
| 1 small can | chopped green chillies |
| 1 | chicken, (2-3lbs) cooked & boned |
12 corn tortillas
1 lb cheddar cheese grated, brown onion in butter. Combine with soups, broth and green chillies. Add pieces of chicken and blend well. In large baking dish, place a layer of corn tortillas, torn in pieces to fit casserole, a layer of chicken sauce and a layer of grated cheese. Repeat. Bake at 350 degrees for 30 minutes.
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