Roast Chicken

• 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

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

chicken, freshly ground pepper, basil, tarragon, oil, white wine, chicken broth, cream of mushroom soup, cream of chicken soup, nacho cheese soup, green chili enchilada sauce, onion, velveeta cheese, flour tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=702007 (may not work)