Chicken Enchilada Casserole

Ingredients:

1 onion
Olive oil or butter (for cooking onion)
Chicken—enough to make 2 cups chopped meat when cooked
6 flour tortillas
Monterey Jack Cheese
Optional: green chili or green pepper

Cook Chicken in water. Pour broth into a separate pan, bring to a boil. Shake up flour in cold water and add to broth. Add bouillon to taste.

Cut up chicken and onion, grate cheese. Mix chicken and most of the cheese (save some to put on the top). Cook onions in olive oil or butter and mix with chicken and cheese, adding green chili if desired. Add 2/3 of broth. Place a spoon or two of mixture in each tortilla, roll tortilla. Place filled tortillas in baking pan. Pour remaining broth on top, sprinkle with cheese. Bake uncovered at 350° for 25 minutes or until bubbly. Serves 6.