1 c. boned chicken
1 (4 oz.) can diced green chilies (I use less)
1/2 c. chopped onion
1 c. grated longhorn cheese
1/4 tsp. pepper
6 corn tortillas
Vegetable oil
1/2 c. chicken broth or water
1 can cream of chicken soup

Mix soup, broth, chilies and pepper. Set aside. Soften tortillas by dipping one at a time in hot oil. Drain on paper towel and stack. Mix chicken and onion together.

Put 2 tablespoons chicken/onion mixture on center of tortilla. Sprinkle a little cheese and roll up. Place in baking dish. Pour soup mixture over and sprinkle on cheese. Bake 10-15 minutes in 375 degree oven.