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

Mix together soup, broth, chilies and peppers, set aside. Soften tortillas by dipping one at a time into hot oil, then drain on paper towel and stack. Mix chicken, onion together and put 2 tablespoons of mixture in the middle of tortilla. Sprinkle with cheese and roll up.

Place in shallow pan until all tortillas are rolled up. Pour soup mixture over top and sprinkle with remaining cheese. Bake at 375 degrees for 10 to 15 minutes.