2 chicken (or 1 bag leg quarters)
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
Chopped onion, about 1/2 cup as desired
1 small box of Velveeta, cut up in small cubes

Mix all of the soups and cheese together, divide, and put chicken in one half of soup mixture, save the other half to pour over enchiladas. Mix chicken and soup, then dip corn tortilla in chicken broth and roll up. Pour soup mixture over the rolled enchiladas. Sprinkle grated cheddar or Monterey Jack cheese over enchiladas. Bake at 350°F for 15 to 20 minutes. (Microwave 15 minutes)