Chicken Enchiladas

Directions

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 300° until bubbly hot.