Chicken Enchiladas

1. 1

   Boil chicken well done and debone.

2. 2

   Save your 2 cups chicken broth.

3. 3

   Fry corn tortillas in oil until stiff (don't overcook). Drain on paper towels.

4. 4

   Heat soup until hot and place in large mixing bowl.

5. 5

   Add the chicken broth and deboned chicken.

6. 6

   Mix well.

7. 7

   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.

8. 8

   Bake at 300u00b0 until bubbly hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.