Chicken Enchiladas

6 large Chicken Breasts
1 med. Yellow onion chopped
1Tbl. oil
1 8oz pkg cream cheese(can be fat free)
2 C. Shredded Cheddar or Jack Cheese
1 small can diced green chilies
1 can of reduced fat cream of chicken soup
1 can of Chicken Broth (optional)
2 small cans of mild green chili enchilada sauce
Flour or corn tortillas

Cook chicken and onions in 1 Tbl oil. Add Cream Cheese and cream of chicken soup, green chilies and stir until cream cheese is melted and blended well. Add Chicken broth to get your desired consistency (I rarely use a full can)Warm tortillas in Microwave and fill top with shredded cheese and roll up. Place in a 9x13 baking dish that has been sprayed with Pam and a thin layer of enchilada Sauce on the bottom. Place rolled enchiladas in pan cover with enchilada sauce and top with shredded cheese. ( You can package and freeze at this point) Bake at 350 * for approximately 30 minutes or until cheese is melted and filling is heated through.