2 C cream of chicken soup
2 C half and half (or I usually substitute sour cream and milk)
1 C diced onion
garlic salt and pepper to taste
3 C shredded cheese (reserve 1 C for tops of enchiladas)
12 tortillas
Reserve 1/3 of mix to coat bottom of pan and put on top of enchiladas.
Mix in 3 cooked chicken breasts. Fill tortillas with chicken mixture. Place in glass pyrex, top with remaining mixture and cheese. Bake 350 for 35 min.
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