1 dozen flour tortillas

BOWL #1:
1 chopped onion
2 c. grated cheddar cheese
3 full chicken breasts, cooked & diced

Mix well.

BOWL #2:
1 pt. sour cream
2 cans cream of chicken soup
1 c. chicken broth
1 sm. can diced Ortega green chilies

Mix well

Heat each tortilla in microwave oven for 20 seconds. Then fill each tortilla with meat/cheese mixture and 2 to 3 tablespoonfuls of sauce from Bowl #2. Roll and place in 13"x9" baking dish. Pour remainder of sauce and meat/cheese mix over top of enchiladas. Top with additional grated cheese. Bake at 350 degrees for 45 minutes.

Can be made ahead and stored in refrigerator. Allow 15 extra minutes cooking time if it is cold. Good with refried beans and green salad. Serves 6.