Chicken Enchiladas

Directions

1. 1
   Mix together soup, broth, chilies and pepper.
2. 2
   Set aside. Soften tortillas by dipping one at a time in hot oil.
3. 3
   Drain on paper towels.
4. 4
   Mix chicken and onion.
5. 5
   Put about 2 tablespoons chicken mixture on center of tortilla.
6. 6
   Sprinkle with grated cheese and roll up.
7. 7
   Place in shallow baking dish and pour soup mixture over enchiladas.
8. 8
   Sprinkle with remaining cheese.
9. 9
   Bake at 350° for 20 minutes or until heated through.
10. 10
    (Water may be used instead of vegetable oil to soften tortillas; they will be soft, but not oily.)