Chicken Enchiladas Ole

1 chicken boiled, boned, skinned and chunked
12 tortillas, cooked in hot oil, 2-3 seconds
1 onion, chopped
3 cans chicken soup
Two 4-ounce cans mild green chili peppers, chopped
9 ounces grated Cheddar cheese

Heat soup and chilies together. Cook tortillas in hot oil until puffy. Turn, cook 2 or 3 seconds. In a 9 x 13 inch baking dish, lay 6 tortillas flat. Cover with 1/2 of the chicken and 1/2 of the soup mixture 1/2 of the grated cheese. Repeat layers. Bake 30 minutes until bubbly and cheese melts. Serve hot.

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Cajun Country -- New Iberia, Louisiana