Chicken Enchilads

Ingredients
  • 2 chickens
  • 1 can cream of celery soup
  • 1 can cream of chicken soup
  • 2 4 oz. cans peeled green chilies - Chop into small pieces
  • 1 lb. grated cheddar cheese
  • 1 lb. grated colby cheese
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 dz. corn tortillas
  • milk
    • Preheat over to 350.

    Dilute soup with milk instead of water

    Boil the chicken remove bones and skin

    Cube chicken

    Dip corn tortillas into the broth to soften

    Bake at 350 for 60 min.

    From Glenda Wiesman


    Cooking Page Copyrighted December 2008. Suggest a link to: Mark Eiserman