Chicken Enchiladas - cooking recipe

Ingredients

2 large chickens
1 large can evaporated milk
1 can cream of chicken soup
1 can cream of mushroom soup
2 cans green chilies
1 onion
1 c. chicken broth
flour tortillas
2 c. grated Cheddar cheese

Preparation

Boil chickens or pressure for 15 minutes.
Saute onion in butter; add green chilies.
Add soups, milk and broth; warm thoroughly.
Separate chicken from bones.
Moisten tortillas in leftover broth and line casserole dishes.
Layer:
meat, soup mixture and cheese.
Cook 30 minutes in 350\u00b0 oven.
Makes two 9 x 13-inch dishes full.
Freezes well.