Chicken Enchiladas

Chicken Enchiladas

1 chicken, baked or boiled or 4 shredded breasts

2 small cans green diced chilies

1 onion, grated or chopped

1 lb. grated cheddar cheese (mild)

12 medium tortillas

Sauce: (Mix and set aside)

2 cans cream of chicken soup

1 pt. half and half

1 C chicken broth

Mix the above together, except tortillas and sauce mixture. Fill tortillas with the above mixture. Once in the pan, pour sauce over the tortillas. Top with extra cheese.

Bake at 350 for 25 minutes.