Chicken Enchiladas

6 Chicken Breast, boiled and shredded or cubed
½ c. chopped onion
Set aside
In separate bowl mix together
1- 10 oz. can of Enchilada Sauce
1 can of cream of chicken soup
½ c. chicken broth
1 small can of chopped green chilies

Fill flour tortillas with chicken and put about a tablespoon of sauce on top of chicken, then cheese.
Roll up, place sided by side in casserole dish.
Pour remaining sauce on top of enchiladas. Bake 350 for about 45 min. The last 10 minutes of
cooking, put shredded mozzerella cheese on top to melt.

Recipe Donated By: JoAnna Hurst Hall