Creamy Chicken Enchiladas

1 dozen corn tortillas

1 cooked chicken

2 cans cream chicken soup

1 can cheddar cheese soup

1 cup grated cheddar cheese

¼ cup minced onion

Mix chicken, onion, and ¾ of undiluted soups. Put mixture on tortillas, roll, and place in pan. Dilute the remaining soups just so they are pourable and cover the enchiladas with soups. Sprinkle grated cheese on top. Cover pan with foil and bake 30 min. @ 325. Remove foil and bake 10 min more.


OR if you have chicken slurry to start with:

Mix chicken slurry with 1/2 can cream chicken soup and 3/4 can cheddar cheese soup. Put mixture on  a dozen corn tortillas and roll up.  Mix the remaining soups and add enough water to make them pourable, then pour over the enchiladas.  Cover with grated cheddar cheese.  Cover pan and bake at 325 for 30 min.  Remove cover and bake 10 min more.