Chicken Enchilada Casserole

• 4 to 5 single chicken breasts (plain or mesquite grilled)
• celery salt
• onion flakes
• 1 can cream of mushroom
• 1 can cream of chicken
• 1/2 c. sour cream
• 1/2 c. onion, chopped
• 1 to 2 jalapenos, seeded and chopped
• 12 flour tortillas
• 4 oz. Cheddar and Swiss cheese, grated (each)
• 4 oz. Mozzarella cheese

1. Season chicken breasts with celery, salt and onion flakes. Both kinds of chicken breasts can be found at Sams.
2. Wrap in foil and bake at 325u0b0 for 1 hour.
3. Cut chicken into bite-size pieces, reserving the liquid in the foil.
4. Add soups, sour cream, reserved liquid, onion and jalapeno to chicken and mix.
5. Tear tortillas into quarters.
6. Layer tortillas, chicken and cheeses twice, ending with the cheese.
7. Bake at 350u0b0 for 30 to 45 minutes or until bubbly.
8. Serves about 6.

chicken breasts, celery salt, onion, cream of mushroom, cream of chicken, sour cream, onion, jalapenos, flour tortillas, cheddar and, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=240608 (may not work)