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CHICKEN ENCHILADA

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1 medium onion, chopped
2 to 3 Tbsp. butter
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. chicken broth
1 small can green chilies
1 chicken, cooked and boned (2
to 3 lb.)
1 pkg. tortillas
1 lb. sharp cheese, grated

Brown the onion in butter. Add cream of chicken soup,
cream of mushroom soup, chicken broth and green chilies. Add
to this and mix well 1 chicken, cooked and boned. In large
baking dish layer tortillas, chicken, sauce and cheese.
Continue until all is used. Bake at 350 degrees for 30 minutes.
Serve with refried beans topped with Monterey Jack cheese (bake
20 minutes). Add a salad.

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