King Ranch Enchiladas - cooking recipe

Ingredients

1 fryer
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 3/4 oz.) can chicken soup
1 (10 oz.) can Ro-Tel tomatoes and green chilies
1/2 can chicken broth
1 doz. corn tortillas
1 onion, chopped
2 c. cheese, grated

Preparation

Cook chicken in a small amount of lightly salted water until tender.
Bone and cut into pieces.
Blend together the 2 cans of soup, tomatoes and green chilies and chicken broth.
In a 2 1/2-quart greased casserole, place a layer of chicken, 1/2 of the tortillas (cut into large pieces), 1/2 onion, 1/2 cheese and 1/2 soup mixture.
Repeat the layers, ending with grated cheese.
Bake for 1 hour at 350\u00b0.
Serves 8.