Chicken Enchiladas

Simmer chicken until cooked.

Season if desired.

Reserve water that chicken simmered in for sauce.

Remove bones and cut into small strips or cubes.

Allow 1 ounce of chicken per enchilada. Grate cheese.

Allow 1/2 ounce cheese per enchilada.

Cut whole chilies into very thin strips and chop a little for garnish on top. Combine soup, broth (2 soup can measures), and seasonings in a saucepan.

Thicken with the cornstarch.

Soften tortillas in the sauce.

Remove tortillas from the sauce and fill each with 1 ounce of chicken, 1/2 ounce of cheese and 1 to 2 strips of green chilies. If desired, add 1 tablespoon of sauce and then roll.

Make sure the tortilla is soft enough or it will crack when rolling.

When pan is full, garnish with chopped chilies and grated cheese.

Bake at 350° for 20 to 30 minutes until cheese is melted and toasty on top. Serves 8.