1 chicken, boiled (deboned)
1/2 stick butter
1 c. chopped onion
1/3 c. flour
salt and pepper
3 c. tomato/chicken bouillon (found on Mexican aisle at Country Mart)
3 c. chicken broth from boiled chicken
1 (19 oz.) can enchilada sauce
1 can mild Ro-Tel
1 lb. Velveeta, cubed
1/4 lb. white American cheese

Melt butter in large deep skillet. Sauté onion until tender. Add flour to make paste. Add tomato/chicken broth and regular chicken broth. Stir until well blended, no lumps. Add salt and pepper to taste. Add enchilada sauce and Ro-Tel tomatoes. Stir well. Add cheese and stir until melted and broth is smooth. Add deboned chicken. Place in crock-pot and simmer on low to blend all flavors and to heat through. Serve with corn chips or tortilla chips. WONDERFUL!!!