Chicken Enchiladas

Today I'm posting a recipe for chicken enchiladas. My daughter in Florida asked for the recipe so I figured I might as well post it.

Chicken Enchiladas

1 chicken, cooked and cut into small pieces (no bones)(or the equivalent amount of leftover chicken, or cooked cut up chicken breasts, whatever you have)
1/4 large onion, chopped
1 lb. cheese, grated (ok with any kind of cheese, but Monterey Jack or Mexican blend is best)
12 oz. diced chilies
1 doz. flour tortillas
Mix first four ingredients. Place some of the mixture in each of the tortillas. Roll up tortillas and place close together in a casserole dish. Cover with sauce:

Sauce:
2 cans cream of chicken soup
1 cup chicken broth
1 pt. half-and-half cream (can use milk, but use less, because it will thin it out more)

Bake, covered, at 350° for 15 minutes. Uncover, sprinkle with grated cheese, and bake for 10 more minutes.