Chicken Enchiladas - cooking recipe

Ingredients

1 (3 1/2 lb.) fryer, cut up
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. chicken broth from pressured chicken
4 large jalapeno peppers
1 Tbsp. chili powder
1/2 tsp. salt, parsley flakes and onion flakes
1 Tbsp. minced onion
1/4 tsp. garlic powder
1/4 tsp. black pepper
1/4 tsp. Tabasco or red pepper
4 c. corn chips
1/2 lb. sharp Cheddar cheese

Preparation

Pressure chicken at 10 pounds for 15 minutes in water to cover with salt, parsley and onion flakes.
Cool and debone.
Set aside.