2 med. onions, chopped
1 (4 oz.) can chopped green chilies
2 or 3 tbsp. melted butter
1 tomato, chopped
1 (12 oz.) can cream of chicken soup
1 c. chicken broth
2 1/2 lb. cooked chicken, boned and chopped (no skin)
1 dozen corn tortillas
1 lb. Longhorn Cheddar cheese (or Cheddar Monterey)
1 jar chunky enchilada sauce

Saute onions, chilies and tomato in butter until tender. Add soup and broth, blending well. Simmer 10 to 15 minutes. While sauce simmers, soften tortillas by dipping each in that sauce for a few seconds. Place small amount of chicken in each tortilla. Roll up tightly. Place in lightly greased 13 x 9 x 2 inch baking dish. Pour remaining sauce over enchiladas. Top with cheese. Bake at 350 degrees for 20 or 25 minutes, or until hot and bubbly. Top with chunky enchilada sauce. Makes 12 enchiladas. Serves 4 to 6.