Oven Baked Stew

• 3 or 4 lb. boneless chuck roast, cut in 2-inch pieces
• 6 medium potatoes, quartered
• 6 or 8 large carrots, cut in chunks
• 2 or 3 stalks (stems) celery, cut in chunks
• onion, cut in half and quartered
• 1 (11 oz.) can Campbell's condensed nacho cheese soup
• 1/2 c. milk
• 2 c. diced, cooked chicken
• 1/2 c. salsa
• 1 (4 oz.) can chopped green chilies
• 1 tsp. chili powder
• 8 flour tortillas (8-inches each)

1. In small bowl, combine soup and milk; set aside.
2. In medium bowl, combine chicken, salsa, chilies, chili powder and 2 tablespoons of soup mixture.
3. To make enchiladas, along one side of each tortilla, spread about 1/3 cup of chicken mixture.
4. Roll up each tortilla, jelly-roll fashion; place seam side down in greased 3-quart oblong baking dish.
5. Spread remaining soup mixture over enchiladas.
6. Cover with foil.
7. Bake at 375u0b0 for 35 minutes or until hot and bubbling.

boneless chuck roast, potatoes, carrots, stalks, onion, campbells condensed nacho cheese soup, milk, chicken, salsa, green chilies, chili powder, flour tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=506792 (may not work)