Chicken Enchiladas by Eddie Chronister

Ingredients:
2 split chicken breasts - stewed, boned, and cubed
2 ½ cup chicken broth
2 cans green chilies
1 package corn tortillas
2 cans cream of chicken soup
½ onion, sautéed in oil
2 cups Mild Jack Cheese - shredded


Preparation:
Mix cubed chicken, 1 cup broth, chilies, chicken soup, and onions in a large bowl. Put 1/4 cup to 1/3 cup in each tortilla shell. Place in a greased 9x13" baking dish. Pour 1 1/2 cup broth over all. Cover with foil and bake in oven at 350 for 20 minutes or until broth is absorbed into corn shells. Top with cheese and bake uncovered for 15 minutes.

Note: To enhance broth add 2 Knorrs bouillon cubes to broth.