Chicken Enchiladas - cooking recipe

Ingredients

1 whole chicken
2 c. chicken broth
1 can cream of mushroom soup
1 can cream of chicken soup
2 pkg. small corn tortillas
1 large pkg. Velveeta cheese

Preparation

Boil chicken well done and debone.
Save your 2 cups chicken broth.
Fry corn tortillas in oil until stiff (don't overcook). Drain on paper towels.
Heat soup until hot and place in large mixing bowl.
Add the chicken broth and deboned chicken.
Mix well.
In a large oblong baking pan, put 1 layer tortillas, 1 layer chicken mixture and 1 layer thin sliced Velveeta cheese. Repeat until all mixture is gone (2 or 3 layers), ending with cheese on top.
Bake at 300\u00b0 until bubbly hot.