Chicken Enchiladas

1. 1

   Place chopped chicken, chilies and onion into 2-quart saucepan.

2. 2

   In large skillet, combine 2 cups broth and chicken soup.

3. 3

   Blend and heat until smooth.

4. 4

   Put 1 cup broth mixture into chicken, onion, chili mixture or enough to moisten it.

5. 5

   Dip tortillas into skillet and fill each with 1 spoonful of chicken. Roll and place into greased 9 x 13 x 2-inch baking pan.

6. 6

   Spoon remainder of soup mixture onto enchiladas and top with grated cheese.

7. 7

   Place in 375u00b0 oven for 30 to 35 minutes.

No additional tips available.