1 chicken, cooked (boiled) and shredded

1 small can diced green chilies

1 small onion, finely chopped

1 teaspoon salt

2 cups grated cheese

1 dozen flour tortillas

1 can or 1 cup chicken broth

1 can cream of chicken soup

Mix chicken, chilies and onions; add salt. Put a little chicken mix in the middles of a tortilla; tuck and roll up. Place, seam-side -down, in pan; repeat until chicken mixture is gone. Mix broth and soup together. Pour over tortillas; top with cheese. Bake at 350 degrees for 30 to 40 minutes, until brown and bubbly.