Roast Chicken - cooking recipe

Ingredients

1 (4 lb.) chicken
freshly ground pepper
basil
tarragon
1 tsp. oil
white wine
chicken broth, defatted
2 cans cream of mushroom soup
2 cans cream of chicken soup
1 can nacho cheese soup
1 can green chili enchilada sauce
1/2 onion, chopped
1/2 lb. Velveeta cheese
12 or more flour tortillas

Preparation

Combine green chili enchilada sauce and chopped onion in a blender and blend until onion is chopped fine.
Add to soups and cheese in a large pot and heat on the stove until cheese is melted.
Add chicken.
Tear tortillas into small chunks and add to mixture.
Put all this in a casserole dish and heat until bubbly.