8 to 10 chicken breasts
1 c. chopped onion
4 cloves garlic
2 tbsp. butter
1 (4 oz.) can green chilies
1/2 c. chicken broth
3 tsp. chili powder
2 tsp. ground cumin
1 tsp. cayenne pepper
1 pkg. flour tortilla shells (about 12)
1/2 lb. Velveeta cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 lb. sharp cheddar cheese

Boil chicken breast in water; chop onion and garlic very fine and place in microwave bowl. Put butter on top and microwave on high about 4 to 5 minutes, until tender; set aside, melt Velveeta in microwave. Add all 3 cans of soup and chicken broth to melted cheese. Mix all spices and green chilies to 1/2 of cheese and soup mixture. Add chopped chicken to spice and cheese and soup mixture. Place small amount of chicken mixture into each tortilla shell, roll and place in greased pan. Pour remaining cheese and soup mixture over tortillas. Cover with foil and bake at 350 for 1 hour. Uncover and sprinkle grated sharp cheese on top. Return to oven and bake about 15 minutes longer or until cheese is melted. Serves 6 to 8.