2 pkgs. flour tortillas
Chicken broth
1 lg. fryer, stewed & chopped
1 1/2 lbs. longhorn cheese, grated
1 lg. onion, chopped
1 can cream of chicken soup
1 (8 oz.) carton sour cream
1 (4 oz.) can chopped green chilies

Mix small amount of broth with chopped chicken. Put a tablespoon of chicken, a tablespoon of cheese and onion on each tortilla. Roll up and place seam side down in baking dish. Mix cream of chicken soup, sour cream and drained green chilies. Pour over enchiladas. Sprinkle remaining cheese on top. Bake at 350 degrees for 20 minutes.

Serve with guacamole salad and tostados. This dish may be prepared ahead and frozen.