Chicken Enchiladas

5 large Chicken Breasts
1 cup Chicken Broth
2 cans Cream of Chicken Soup
1 medium onion, chopped
12 flour tortillas
1 lb Cheddar Cheese
1 lb Monterey Jack Cheese
1 can Mild Enchilada Sauce

ASSEMBLY
Mix the soup and the broth.  Cook chicken and mix with Enchilada sauce.  Spread a little soup mixture on bottom of 9x13 foil pan.  Fill tortillas with some soup mixture, chicken, and sprinkle with cheese.  roll up and place in pan.  Pour remaining soup mixture over top and sprinkle with remaining cheese.

COOKING INSTRUCTIONS
Pull out of the freezer in the morning to thaw. Bake at 350 for 30 minutes.