Instructions:

Green Chile and Chicken Enchiladas

1 chicken
1 cup chopped onion
2 cloves garlic, mashed
2 cups broth
1 can mushroom or cream of chicken soup
1 can milk (canned or whole)
6 long medium hot green chiles, roasted and peeled
1 1/2 to 2 pounds Colby cheese
18 corn tortillas

Boil chicken (season with salt, pepper and onion flakes) until tender. Cut into small pieces, save the broth; need at least 2 cups.

In a skillet, brown onion slowly. Add cloves garlic and saute.