Chicken Enchiladas

Directions

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 375° oven for 30 to 35 minutes.