1 chicken boiled and cut up (or use leftover turkey torn in small pieces)
1 lb. (or so) Monterey Jack cheese, grated (Cheddar can be used also)
1 onion, chopped
1 can diced green chilis
Mix above together, place in about 12 enchiladas. Place in baking pan.
SAUCE: 2 cans cream of chicken soup
1 pint half and half
1 c. broth
Pour sauce over enchiladas. Grate some cheese on top. Bake at 350° for 30 minutes.
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