1 1/2 - 2 lbs boneless, skinless chicken breast, steamed and diced
1 large onion, chopped
2c longhorn medium cheddar cheese, grated (or 1/2 cheddar, 1/2 jack)
2 cans diced green chiles
2 dozen flour tortillas (small size)
Mix above ingredients. Spread out tortillas. Fill each with mixture and roll up. Place in a large baking dish.
2 cans cream of chicken soup
1 pt half and half cream
1 c liquid broth from steamed chicken
Mix soup, liquid, and half and half. Pour over enchiladas. Sprinkle with grated cheese. Cover baking pan with foil. Bake at 350 for 25 minutes. Garnish with chopped scallions, sliced black olives and sour cream to taste.