Green Chili Chicken Enchiladas

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   Preheat oven to 325u00b0. Boil chicken. Let cool, then shred. Save the broth. Saute onion in margarine until slightly soft. Combine onion with soups, green chili and chicken broth. Tear 6 tortillas into small pieces and cover the bottom of a 9 x 13-inch pan. Spread 1/2 of the shredded chicken over the tortillas. Then spread 1/2 of the sauce mixture over the chicken and top with cheese. Repeat the layers, ending with cheese on top. Bake 30 to 40 minutes until very hot and bubbly and slightly browned.

* Per serving · 4 servings · Values may vary.

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