Chicken Enchiladas Recipe

1 medium onion, chopped
1 small can chopped green chili peppers
1 cube (1/2 cup) margarine
1 dozen corn tortillas
2 cups chopped, pre-cooked chicken
(or left over Thanksgiving turkey)
1 can cream of chicken soup
6 slices processed Swiss cheese

Saute onions and chili peppers in margarine. Place 6 tortillas shells in bottom of a 9" by 12" cassarole dish. Layer 1/2 of the onions & chilies, then 1 cup chicken, remaining 6 tortilla shells, remaining onions & chilies, and remaining chicken. Place cheese slices over top then pour the soup (mixed with 1/4 can of water) over top of all. Bake uncovered at 300 degrees F. for 30 min.