Chicken Enchiladas

4 Chicken Breasts
1 lb Mild Cheese, grated
1 Onion, chopped (can use less)
1 Small Can Chopped Green Chilies
Mix above ingredients together except half of the cheese. Put this filling into 12 white tortillas. Place in buttered baking sheet, seam down.
Mix the following for sauce:
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken soup
1 Cup Chicken Broth
1 Pint Half and Half (can use caned milk)
Mix with a wire whisk and pour over enchiladas in the casserole dish. Bake at 350 for 30 minutes. Sprinkle with remaining cheese and return to oven just long enough to melt cheese.