Simple Chicken Enchiladas

5 cups of chicken, chopped
2 cans Cream of chicken soup
1 soup can full of chicken broth (about 1 1/4 cups)
3 green onions, chopped (use some greens)
10 flour tortillas 6 or 8 inch size
1 lb. colby jack cheese
8 oz salsa ( you can use more)

Cook the chicken breasts and remove any bones or skin. Chop meat

Add broth to soup to make a sauce. Add raw onions to the sauce.

Dip tortillas in sauce. ( You can put some in a 9 inch round cake pan.) Fill with a spoon full of chicken and a spoonful of cheese. Roll up and place in a sprayed 9 X 13 inch baking pan.

When all rolled, pour extra sauce over enchilladas and sprinkle with remaining cheese over all. Spoon salsa over cheese.

Bake at 350 degrees until hot and bubbly.

Makes about 10 enchiladas.